A salty pretzel covered in creamy peanut butter, wrapped with a sweet chocolate coating, and topped with toffee!

The time has come where I need to completely empty out my pantry and start all over again. Here’s the thing. I am not a hoarder, at all. But you wouldn’t know that by looking at the ‘hoard’ in my pantry. When it comes to baking, instead of opening a brand new bag of chocolate chips to use up just a hand full I can grab what was left over from a previous recipe and use up what was left in the bag!

So I am determined to go all Pioneer Woman style and organize my tiny little pantry similar to hers. Minus all of the space and fanciness, of course. So I am going to get rid of the bazillions of bags and transfer everything into canning jars. I feel like it has potential! I will report back and let you know how it goes. Until then, let’s drool over these delicious Chocolate Covered Peanut Butter Pretzels that came together beautifully with leftover chocolate and toffee bits!

What You Need to Make Chocolate Covered Peanut Butter Pretzels

Large Hard Pretzels

Creamy Peanut Butter

White Chocolate Chips

Coconut Oil

Milk Chocolate Chips

Toffee Bits

How to Make Chocolate Covered Peanut Butter Pretzels

Line 2 baking sheet pans with parchment paper.

Place 12 large, hard pretzels on one prepared pan. Set the other pan aside.

Generously spread the top of each pretzel with creamy peanut butter, smoothing the top.

Place the pan in the freezer for 20 minutes.

While the pretzels are in the freezer for the last 5 minutes, melt 2 cups of white chocolate chips.

Remove the pan of pretzels from the freezer. Transfer 6 of them to the pan you previously set aside and put the other 6 back in the freezer. The peanut butter thaws quickly, so this step is important.

Dunk the first 6 pretzels into the melted white chocolate and place them on the parchment paper lined pan. Remove the remaining 6 from the freezer and repeat.

Once the white chocolate has hardened, melt 1 cup of milk chocolate chips.

Drizzle the melted milk chocolate over the top of the first 6 pretzels and sprinkle with toffee bits. Repeat with the remaining 6 pretzels.

Let the pretzels sit until completely hardened.

Tips for Making Chocolate Covered Peanut Butter Pretzels

Regular size pretzels are too small to use for this recipe. I am sure it would work, but it would be very time consuming.

The large, hard pretzels that Synder’s makes will work. But they are pretty big. I say go for it if that’s the size you want!

I recommend using Utz’s Sourdough Hard Pretzels. They are the perfect size! Not too big, not too small – just right.

When dunking the Chocolate Covered Peanut Butter Pretzels in the white chocolate, don’t roll it around. After dunking, use a fork to cover the peanut butter with the white chocolate. Remove the covered pretzel with the fork and tap against the side of the bowl to remove access chocolate. Then slide the bottom of the pretzel against the edge of the bowl so the access drips off into the bowl.

The peanut butter should be completely solid/frozen before dunking into the melted white chocolate.

How to Melt Chocolate Chips

Pour chocolate chips in a microwave save bowl and heat for 30 seconds. Remove from the oven, stir, and return to the microwave for additional 30 seconds. Stir until well combined and melted.

If using the melted chocolate to drizzle, transfer to a Zip Lock bag and cut a tiny hole in the corner of the bag. The hole should be just big enough to allow the chocolate to flow through nicely for a soft stream of chocolate.

How to Store Chocolate Covered Peanut Butter Pretzels

You won’t need to worry about storing these, they will get eaten up too fast! HA!

But, in case you need to store them keep them covered in a container but lay parchment paper between the layers of treats. This will keep them neat and clean. They can be stored at room temperature, but they shouldn’t be allowed to get warm. They will get melty and messy.