Chocolate-Covered Pretzel Peanut Butter

Last month, you guys loved the┬ávegan peanut butter pretzel truffles that I made. Instagram is full of proof! Because I had half of a bag left over from these beauties, and I’m sure you do too, I didn’t waste them. I put them to good use in another recipe. Chocolate Covered Pretzel Peanut Butter!

This is a three-ingredient recipe. This recipe only requires lightly salted roasted nuts, gluten-free pretzels for those who are GF, and semisweet dairy-free chocolate.

You first whirl your pretzels up into a meal and then set them aside. You then blend the peanuts to peanut-buttery oblivion and add back your pretzels. The last but not the least? Chop up chocolate. The peanuts have been heated during processing, so they melt.

After one lick, I was in peanut-butter cabana paradise. This spread is made from:

Peanut ButteryFlecked With Salty Pretzels

Chocolate swirled with decadent cream

Not too sweet

Perfectly salty

Shareable 100%

Spread it on everything and anything in your home. Included are people and furniture.

It is something I look forward to spreading on waffles. It’s going to be a hamster in a wheel, the way it will settle into waffle squares. It would also be a great addition to cupcakes or chocolate muffins. Put this spread on anything edible, and you’ll be in peanut butter heaven.


  • Sixteen ounces of roasted peanuts*, lightly salted or unsalted (4 cups according to the original recipe).
  • Salted pretzels, any kind (GF if gluten-free)
  • Use chips or a 1/2 cup of dairy-free dark or semisweet chocolate (or even more; it’s forgiving – you can chop the chocolate or add more).


  • Blend the pretzels until they resemble meals in a food processing machine. Remove and place aside.
  • Place the peanuts into the food processor and blend until smooth and creamy. Scrape down sides as necessary. You can add some neutral oil, such as canola, if it is having difficulty processing. This shouldn’t last more than 8-10 min.
  • Mix in the pretzels. Add salt according to your taste. I used lightly salted nuts, so I added only 1/2 tsp.
  • Add the chocolate last and pulse several times to combine. The peanut butter should melt immediately.
  • Keep the jar at room temperature for up to a few weeks.
  • The best on pancakes, bananas, waffles, toast, and other baked goods.

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