No-Bake Chocolate Peanut Butter Pretzel Clusters
Ingredients
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250 g semi-sweet or milk chocolate, chopped
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120 g creamy peanut butter
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150 g mini pretzels, roughly broken
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50 g roasted peanuts, roughly chopped
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1 tsp vanilla extract
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Pinch of salt
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Flaky sea salt, optional, for topping
Method
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Melt the chocolate: Place the chocolate and peanut butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until smooth and glossy.
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Stir in the vanilla and a small pinch of salt.
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Add the crunch: Fold in the broken pretzels and chopped peanuts until they’re evenly coated.
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Form the clusters: Line a baking sheet with parchment paper. Drop heaped tablespoons of the mixture onto the sheet, shaping them into small clusters.
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Sprinkle with a little flaky sea salt if desired.
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Chill: Refrigerate for 30–60 minutes, until firm.
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Store in an airtight container in the refrigerator for up to 1 week.
Tip
For extra crunch, leave some pretzel pieces fairly large rather than crushing them all finely. For a richer flavor, use dark chocolate with a little extra sea salt.
