Salted Pretzel Slim Peanut Butter Bites

Sometimes I am genuinely worried that I have a sugar addiction. I think that is a thing, right? But if it is a thing, I really just don’t want to know.

I try and not let myself think about this for too long of a period of time because then I start thinking crazy things like “hey, maybe you should start making sauteed vegetables as a late night snack instead of 8 oreos”…..sigh…

During an average day, I must consume a ridiculous amount of sugar because when I eat healthy for a day I get these crazy sugar cravings. And when I say crazy…I’m talking wait until everyone is sleeping and take 6 cupcakes into my room, close the door and devour.

But that’s normal!

And if you’re normal addicted to sugar like me, then you’ll enjoy these little pretzel bites. They’re the perfect grab-and-run-away salty sugar fix.

Oh, and better yet, you don’t have to turn the oven on! I don’t know about you guys, but it’s been 95+ degrees for the past 2 weeks, hitting up to 106 a few days. So the thought of turning the oven on has been a little horrifying.

Salted Pretzel Slim Peanut Butter Bites

20 minutes

About 24 bites


  • 1 cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1 1/4 cup powdered sugar
  • 48 Pretzel Crisps Pretzels (Find at Trader Joes or the Grocery Store by the Pretzels)
  • 10 oz semi-sweet chocolate, chopped
  • fluer de sal, to taste


  1. In a medium bowl, combine peanut butter, butter, brown sugar, and powdered sugar -till well combined using a hand mixer.
  2. Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels.
  3. In a medium bowl, microwave semi-sweet chocolate in 15 second increments, until melted.
  4. Line a cookie sheet or just the countertops with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Sprinkle with fluer de sal and let chocolate harden. (If your kitchen is as hot as mine, pop them in the fridge for a bit to help the chocolate set)
  5. Store in an airtight container.


Recipe slightly adapted from The Novice Chef Blog


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