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Buckeye Pretzel Bites

Buckeye Pretzel Bites

Buckeye Pretzel Bites combine crunchy, salty mini pretzels with a creamy peanut butter center and a smooth semi-sweet chocolate coating for a bold sweet-and-salty bite. These no-bake candies chill in the refrigerator for at least 1 hour and are ideal for parties, holiday trays, or make-ahead snacks.
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Total Time:1 hour
Course: Desserts
Keyword: buckeye, chocolate, no-bake, peanut butter, pretzel

Equipment

  • Large bowl
  • baking sheet
  • wax paper
  • plastic wrap
  • Microwave-safe bowl

Ingredients

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup Challenge salted butter softened
  • 3 cups powdered sugar
  • about 36 mini pretzels I use Snaps but any small pretzel shape will do
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon vegetable oil or coconut oil

Instructions

  1. In a large bowl, mix 1cup creamy peanut butter and 1/2cup Challenge salted butter (softened) until smooth.
  2. Add 3cups powdered sugar and mix until fully incorporated.
  3. Shape the mixture into approximately 1-inch balls and press each ball onto an individual pretzel.
  4. Place each pretzel side down on a baking sheet lined with wax paper, cover with plastic wrap, and refrigerate for at least 1 hour.
  5. Place 2cups semi-sweet chocolate chips and 1tablespoon vegetable oil or coconut oil in a microwave-safe bowl; microwave at 20 second intervals, stirring between intervals, until the chocolate is smooth.
  6. Dip each peanut butter-topped pretzel into the melted chocolate, return pretzel side down to the wax paper, and refrigerate until the chocolate is firm.

Notes

Stir the chocolate between each 20-second microwave interval to prevent overheating and ensure a smooth melt. Use any small pretzel shape (I use Snaps) and refrigerate leftovers in an airtight container for up to 1 week or freeze for longer storage. Pressing the peanut butter balls gently onto the pretzels helps them stay attached during dipping.