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–+ servings
Peanut Butter Pretzel Bites

Delicious Peanut Butter Pretzel Bites You’ll Crave Daily

These Peanut Butter Pretzel Bites combine crunchy pretzels, creamy peanut butter, and a chocolate coating for a delicious snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 24 bites
Course: Snacks
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1/2 cup creamy peanut butter Use unsweetened for best flavor and texture.
  • 1 tablespoon honey Natural sweetener; can swap with maple syrup for vegan option.
  • 1/2 cup almond flour Helps bind the mixture; regular flour not gluten-free.
For the Coating
  • 1/2 cup dark chocolate chips Rich chocolate coating; semi-sweet or milk chocolate can be used.
For the Crunch
  • 24 pieces pretzel twists Choose plain or salted based on taste preference.

Equipment

  • Baking sheet
  • parchment paper
  • microwave-safe bowl
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Prep Baking Sheet: Line a medium-sized baking sheet with parchment paper to prevent sticking.
  2. Mix Ingredients: In a large mixing bowl, combine 1/2 cup creamy peanut butter and 1 tablespoon honey. Gradually add in 1/2 cup plus 1 tablespoon almond flour.
  3. Form Bites: Scoop about 1 teaspoon of the peanut butter mixture onto each pretzel twist. Top with another pretzel, press gently to form a sandwich.
  4. Melt Chocolate: In a microwave-safe bowl, melt 1/2 cup dark chocolate chips in 30-second increments until smooth.
  5. Coat Bites: Dip one half of each pretzel sandwich in melted chocolate and shake off excess.
  6. Chill: Refrigerate the baking sheet for about an hour to allow chocolate to set.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 40mgPotassium: 60mgFiber: 1gSugar: 3gCalcium: 2mgIron: 2mg

Notes

Store bites in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months. Use parchment paper between layers to prevent sticking.

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