Can I make these gluten-free?

Yes. Use certified gluten-free pretzels and check your peanut butter and chocolate chips are gluten-free.

Can I skip the chocolate?

Absolutely. They taste great plain. But honestly, the chocolate elevates them from snack to celebration.

Can I use powdered sugar instead of almond flour?

You can, but powdered sugar increases the sugar load. Almond flour keeps the texture and adds nutrients — so I recommend it.

How long do they last?

Store in the fridge up to 2 weeks . Freeze up to 2–3 months.

What’s the best pretzel shape?

Twists work best because they provide a nice flat surface for sandwiching. Sticks don’t work as well.

Can I make them nut-free?

Use sunflower seed butter and a nut-free flour alternative like oat flour (note: texture will differ).

Can I make larger “cups” like peanut butter cups?

Yep — use a mini muffin tin and line with parchment or liners, press peanut mixture in, and top with chocolate.

Peanut Butter Pretzel Bites — Healthy Pretzels for Snack Time

Description

Crunchy pretzels meet a nutty, lightly sweet filling and a glossy chocolate finish — a snack that’s quick to assemble and fridge-friendly. This version uses almond flour instead of powdered sugar to thicken the filling, so you get more nutrition and less refined sugar. Super simple, naturally adaptable, and easy to make gluten-free if you need.

Ingredients

Scale

½ cup creamy peanut butter (unsweetened recommended)
1 tablespoon honey
½ cup + 1 tablespoon almond flour
~48 pretzel twists (plain or salted)
½ cup dark chocolate chips

Instructions

Line a baking sheet with parchment paper and set it aside.
Combine the peanut butter and honey in a bowl; stir until smooth and well-blended.
Add the almond flour to the nut-butter mixture and mix until it comes together into a pliable, dough-like mass.
If it feels too wet, fold in an extra tablespoon of almond flour. If it’s crumbly, add a little more peanut butter until the mixture holds.
Spoon about a teaspoon of the peanut-butter dough onto one pretzel, then press a second pretzel on top to make a sandwich. Press gently to flatten the filling and remove any excess. Place each finished sandwich on the prepared sheet.
Once all sandwiches are assembled, melt the chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring between intervals, until silky and smooth. (Alternatively, melt over a double boiler.)
Dip one half of each pretzel sandwich into the melted chocolate, letting any extra drip back into the bowl. Return them to the parchment-lined sheet. If you used unsalted pretzels, a quick sprinkle of flaky sea salt on the chocolate adds a tasty contrast.
Refrigerate the tray for about an hour, or until the chocolate sets firm. Transfer to an airtight container for storage.

Notes

Yield & Serving
- Makes roughly 24 bites (final count depends on pretzel size and how generously you fill them).
- A small handful (2–3 bites) makes a satisfying snack.
Storage
- Keep in the refrigerator in an airtight container for up to 2 weeks.
- To avoid pieces sticking together, separate layers with parchment paper.
- You can freeze them in a single layer, then stack with parchment between layers; thaw in the fridge before serving.
Substitutions & Variations
- Swap peanut butter for almond butter if you prefer.
- Leave off the chocolate for a lighter bite — still delicious.
- For gluten-free, choose certified gluten-free pretzels and check labels on peanut butter and chocolate.
- To make them vegan, replace honey with maple syrup and use dairy-free chocolate chips.
- Try adding a pinch of cinnamon or a splash of vanilla to the filling for extra flavor.
Quick Tips
- Measure by feel: the filling should be soft but hold its shape — not runny, not crumbly.
- Use twist-shaped pretzels for the best sandwich surface; sticks don’t pair as well.
- Melt chocolate gently and stir often to prevent scorching.