These no-bake clusters pair crunchy pretzel pieces with a sweet peanut butter mixture and a chocolate finish. They require about 15 minutes of preparation and 30–45 minutes of chilling, yielding 20–24 clusters.
Ingredients
- 2 cups pretzel sticks, broken into smaller pieces
- 1 cup creamy peanut butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil, optional, for smoother chocolate
- Sea salt, for sprinkling, optional
Instructions
- Mix the peanut butter and powdered sugar in a large bowl until smooth and fully combined.
- Add the broken pretzel pieces and stir until they are evenly coated.
- Line a baking sheet with parchment paper. Use a spoon or small scoop to drop portions of the mixture onto the sheet, forming 20–24 clusters.
- Melt the chocolate chips with the optional coconut oil in a microwave-safe bowl. Heat in 20–30-second intervals, stirring between each, until smooth.
- Drizzle the chocolate over the clusters, or dip the bottoms and return them to the parchment.
- Sprinkle with sea salt while the chocolate is still wet, if desired.
- Refrigerate for 30–45 minutes, until set.
Store the clusters in an airtight container in the refrigerator for up to one week. Room-temperature peanut butter is easier to mix evenly with the powdered sugar before the pretzel pieces are folded in.
