Peanut Butter Fudge Covered Pretzels
Get ready to indulge in the perfect balance of sweet, salty, and nutty flavors with these irresistible Peanut Butter Fudge Covered Pretzels! This easy no-bake treat combines crunchy mini pretzels, a rich peanut butter fudge layer, and a luscious coating of semi-sweet chocolate for a snack that’s utterly addictive. With just 25 minutes of prep time and simple pantry staples like creamy peanut butter, powdered sugar, and chocolate chips, these decadent pretzels are as easy to make as they are to devour. Ideal for parties, gifting, or satisfying your craving for a gourmet snack, this recipe provides 12 servings of pure joy. Whether enjoyed straight from the fridge or at room temperature, these chocolate-covered delights are guaranteed crowd-pleasers. Perfect for fans of sweet and salty recipes, peanut butter desserts, or chocolatey snack ideas!
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Recipe Information
Ingredients
- 4 cups Mini pretzels
- 1 cup Creamy peanut butter
- 4 tablespoons Unsalted butter
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. Spread the mini pretzels in an even layer across the sheet.
In a microwave-safe bowl, combine the creamy peanut butter and unsalted butter. Microwave in 20-second intervals, stirring after each interval, until the mixture is smooth and well combined.
Stir the powdered sugar and vanilla extract into the peanut butter mixture until it forms a thick, spreadable consistency.
Using a spoon or small spatula, spread a layer of the peanut butter mixture onto each pretzel. Allow the pretzels to sit at room temperature for about 10 minutes to slightly firm up.
In another microwave-safe bowl, melt the semi-sweet chocolate chips and heavy cream in 20-second intervals, stirring until smooth and glossy.
Dip each peanut butter-coated pretzel into the melted chocolate, ensuring each pretzel is fully coated. Use a fork to remove the pretzel, letting any excess chocolate drip back into the bowl.
Place the chocolate-coated pretzels back onto the prepared baking sheet. Repeat until all the pretzels are coated.
Refrigerate the baking sheet for about 20 minutes, or until the chocolate is fully set.
Once the chocolate is firm, remove the pretzels from the refrigerator and transfer them to an airtight container for storage. They can be kept at room temperature or refrigerated, depending on your preference.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 33.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
