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No-Bake Peanut Butter Pretzel Clusters

Crisp pretzels and creamy peanut butter coated in smooth chocolate make these quick candy clusters set fast without turning on the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 25 minutes
Total Time 45 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz white almond bark chopped coarsely or melted wafers
  • 1/2 cup creamy peanut butter conventional commercial style, not natural
  • 3 cups salted mini pretzel twists coarsely broken into quarter-inch pieces
  • 1 cup dry roasted salted peanuts whole or roughly chopped
  • 1/2 cup semi-sweet chocolate chips for optional drizzle
  • 1 tsp vegetable shortening optional, for smooth drizzle melting

Equipment

  • Two rimmed baking sheets
  • Parchment paper
  • Large microwave-safe glass bowl
  • Silicone spatula
  • 2-tablespoon cookie scoop
  • Small microwave-safe bowl

Method
 

  1. Line two large rimmed baking sheets with parchment paper or silicone baking mats and set aside.
  2. Place chopped white almond bark in a large microwave-safe glass bowl.
  3. Microwave the almond bark at 50 percent power in 30-second intervals, stirring thoroughly with a dry silicone spatula after each interval until completely smooth.
  4. Add creamy peanut butter to the warm melted almond bark and stir vigorously until the mixture is fully combined and uniform.
  5. Dump broken mini pretzel twists and dry roasted salted peanuts into the peanut butter coating mixture.
  6. Gently fold ingredients with your spatula until every pretzel piece and peanut is completely coated in the liquid mixture.
  7. Drop 2-tablespoon mounds of the mixture onto the prepared baking sheets using a small cookie scoop or two spoons, placing them one inch apart.
  8. If desired, melt semi-sweet chocolate chips and shortening in a small microwave-safe bowl at 50 percent power in 20-second bursts until smooth, then drizzle over clusters using a fork.
  9. Transfer baking sheets to the refrigerator for 20 to 25 minutes until clusters are firm to the touch and release easily from parchment paper.

Notes

If your kitchen is warm or humid, keep the set clusters in the refrigerator until ready to serve to prevent the pretzel pieces from softening.
You can easily double this recipe using two separate bowls for melting so the coating does not cool down and thicken while scooping.
Substitute milk chocolate or dark chocolate melting wafers for almond bark if you prefer a rich cocoa base over white candy coating.