Peanut Butter Pretzel Clusters Recipe

Introduction

Peanut Butter Pretzel Clusters are a deliciously crunchy and sweet treat that combines salty pretzels, creamy peanut butter, and rich chocolate. These no-bake snacks are perfect for satisfying your sweet tooth or sharing at gatherings.

Ingredients

• 2 cups chopped pretzels
• 1 cup chopped medjool dates
• 2 cups semisweet chocolate chips
• 1 teaspoon coconut oil
• 1/2 cup creamy natural peanut butter
• 1/2 teaspoon pure vanilla extract
• Flaky sea salt, for sprinkling
• Cadbury mini eggs, optional for nests

Instructions

1. Step 1: Line a large baking sheet with parchment paper and set aside.
2. Step 2: Place the chocolate chips and coconut oil in a large microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth.
3. Step 3: Stir in the peanut butter and vanilla extract until fully combined and smooth.
4. Step 4: Add the chopped pretzels and dates to the chocolate mixture. Stir well to coat all pieces evenly.
5. Step 5: Spoon about 2 tablespoons of the mixture onto the prepared baking sheet to form clusters. Ensure they do not touch. Sprinkle flaky sea salt on top. For bird nests, gently press 3 Cadbury mini eggs onto each cluster.
6. Step 6: Refrigerate clusters for 1 hour or until firm. Alternatively, freeze for 20 to 30 minutes to set faster. Store them in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Tips & Variations

• Use crunchy peanut butter for an extra bit of texture inside the clusters.
• Swap semisweet chocolate chips for dark or milk chocolate depending on your preference.
• Try adding chopped nuts or dried cranberries for additional flavor and crunch.
• If you prefer a sweeter date option, substitute medjool dates with dried cherries or apricots.
• For a vegan version, ensure the chocolate chips and peanut butter used are plant-based.

Storage

Store the clusters in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months. When ready to eat after freezing, thaw in the refrigerator for a few hours. To refresh the crunch, allow them to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stove instead of a microwave to melt the chocolate?

Yes, you can melt the chocolate chips and coconut oil using a double boiler on the stove. Heat gently and stir frequently until smooth to avoid burning.

Can I substitute other nuts or nut butters in this recipe?

Absolutely. Almond butter or cashew butter work well as substitutes, but keep in mind the flavor and texture will slightly change. Make sure to use a creamy variety for easier mixing.

Peanut Butter Pretzel Clusters Recipe

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★★★★★

4.5 from 90 reviews

• Author: Mariam
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20 clusters 1x
• Diet: Vegetarian

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Description

Delicious and easy-to-make Peanut Butter Pretzel Clusters combine crunchy pretzels, sweet medjool dates, and smooth peanut butter coated in rich semisweet chocolate. Perfect as a snack or a sweet treat, these no-bake clusters can optionally be decorated with Cadbury mini eggs to create festive nests.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups chopped pretzels
• 1 cup chopped medjool dates
• 2 cups semisweet chocolate chips
• 1 teaspoon coconut oil
• 1/2 cup creamy natural peanut butter
• 1/2 teaspoon pure vanilla extract

For Garnish (Optional)

• Flaky sea salt, for sprinkling
• Cadbury mini eggs, if you want to make nests

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Instructions

1. Prepare Baking Sheet: Line a large baking sheet with parchment paper and set it aside to keep clusters from sticking and for easy cleanup.
2. Melt Chocolate Mixture: In a large microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the mixture is fully melted and smooth.
3. Add Peanut Butter and Vanilla: Stir the creamy natural peanut butter and pure vanilla extract into the melted chocolate mixture until it is smooth and fully combined.
4. Mix in Pretzels and Dates: Fold the chopped pretzels and medjool dates into the chocolate and peanut butter mixture until all pieces are evenly coated.
5. Form Clusters: Drop spoonfuls (about 2 tablespoons each) of the mixture onto the prepared baking sheet, ensuring clusters do not touch. Sprinkle each cluster with flaky sea salt. For festive nests, gently press 3 Cadbury mini eggs on top of each cluster.
6. Set the Clusters: Refrigerate the baking sheet for 1 hour until the chocolate is firm. Alternatively, freeze for 20 to 30 minutes to speed up setting.
7. Store Properly: Once set, transfer clusters to an airtight container. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Notes

• Using creamy natural peanut butter helps achieve a smooth coating and pleasant texture.
• Microwaving in short intervals prevents burning the chocolate.
• Flaky sea salt enhances the flavor by balancing the sweetness.
• For quicker preparation, freeze the clusters instead of refrigerating.
• Clusters can be stored frozen; just allow them to thaw slightly before serving.
• Optional Cadbury mini eggs add a festive touch but can be omitted for a simpler cluster.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter pretzel clusters, no-bake snack, chocolate peanut butter treats, easy chocolate clusters, sweet and salty snack