Chocolate-Covered Peanut Butter Pretzel Sandwiches You'll Crave

If I want to make my dad happy, I only need to make something with peanut butter. He adds peanut butter to oatmeal, ice cream, smoothies, sandwiches, dried apple slices—and sometimes straight off a spoon. He enjoys peanut butter in sweet and savory dishes and even makes his own all-natural, sugar-free jar. For him, peanut butter might as well be a middle name.

He’s equally obsessed with pretzels: thin sticks, crunchy crisps, thick sourdough twists, honey wheat, soft pretzels—he loves them all. And chocolate? Of course he loves chocolate.

This recipe combines all three of his favorites. It’s simple, crowd-pleasing, and perfect for snacking, movie nights, or an easy after-school treat.

The concept is straightforward: thin pretzel crackers are sandwiched around smooth peanut butter, then dipped in melted chocolate. Use dark, milk, semi‑sweet, or white chocolate—whichever you prefer. The only slightly tricky part is waiting for the chocolate to set so it doesn’t drip when you pick up a sandwich. Letting them firm at room temperature usually avoids bloom (those harmless whitish spots). If you need the treats quickly, chilling them in the refrigerator speeds setting but can slightly alter the chocolate’s appearance without affecting flavor.

These sandwiches make a great mid-day pick-me-up. You can highlight the peanut butter’s protein, but the real appeal is the combo of creamy peanut butter, crisp chocolate shell, and the satisfying crunch of delicate pretzel crisps. It’s a blend most people — including my dad — will agree is irresistible.

Cook’s Notes:

Choose plain pretzel thins or crisps. I tested this recipe with Rold Gold Original Pretzel Thins; most plain varieties should work. Avoid flavored versions (cheese, garlic, rosemary) since they won’t pair as well with peanut butter and chocolate.
Use smooth peanut butter. Homemade or commercial creamy varieties are best. Avoid crunchy peanut butter because the chunks can make the delicate pretzel crackers more likely to break.
Pick your favorite chocolate—dark or milk—and add a small amount of coconut oil or shortening when melting. This helps the chocolate set with a nice sheen.

Chocolate Covered Peanut Butter Pretzel Sandwiches

Rebecca Lindamood

Print Recipe
Pin Recipe

Ingredients

1 bag or box Pretzel Thins or Crisps thin, plain pretzel crackers
1 jar smooth peanut butter your favorite creamy variety
2 cups milk or dark chocolate chips or chunks
1 teaspoon coconut oil or shortening

Instructions

Line a baking sheet or tray with waxed or parchment paper and set aside.
Place the chocolate and coconut oil or shortening in a microwave-safe bowl. Heat on 80% power for 1 minute, stir, then heat in 15-second increments, stirring after each, until smooth and fully melted. Leave at room temperature while you assemble the sandwiches.
Use a butter knife to spread a layer of peanut butter on one pretzel cracker. Keep the layer about 1/8 to 1/4 inch thick so the sandwiches remain stable for dipping. Top with another pretzel cracker and lightly press to form a sandwich. Place each sandwich on the prepared baking sheet and repeat.
Dip one end of each sandwich into the melted chocolate up to the halfway point. Use a spoon if needed to help coat. Lift and allow excess chocolate to drip off, then return the sandwich to the baking sheet. Repeat for all sandwiches and let stand at room temperature until the chocolate firms.
If you’re short on time, chill the tray in the refrigerator to speed setting; the chocolate may look slightly different but the flavor won’t change.
Once the chocolate is set, store the sandwiches in an airtight container at room temperature for up to a week.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients with your preferred nutrition tool.