Chocolate-Pretzel Peanut Butter Spread
A rich, sweet-and-salty spread made with just three ingredients: peanuts, pretzels, and dark chocolate. Perfect for slathering on toast, pancakes, waffles, or bananas.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings4
This easy, no-cook spread is a game-changer for anyone who loves the classic chocolate-pretzel combo. The creamy peanut butter base gets a satisfying crunch from crushed pretzels, while melted dark chocolate adds a luscious, fudgy finish.
You can whip it up in minutes using a food processor, and it keeps at room temperature for weeks. It's also naturally vegan and can be made gluten-free with the right pretzels.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
- Place peanuts in the food processor and blend until creamy and smooth, scraping sides down as needed. If it’s having trouble processing, you can add a bit of neutral oil (such as canola). It shouldn’t take more than 8-10 minutes.
- Add pretzels back in and mix to combine. Taste and then add salt to taste – I used lightly salted peanuts so I only added another 1/2 tsp (amount as original recipe is written // adjust if altering batch size).
- Last, add chocolate in and pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
- Transfer to a jar or container and keep at room temperature for up to several weeks.
- Best on toast, pancakes, bananas, waffles and baked goods.
💡 Tips
- If your peanut butter is too thick, add 1-2 tablespoons of neutral oil while blending.
- For extra crunch, reserve a few crushed pretzels and stir them in after adding the chocolate.
- Store in an airtight container; if the chocolate separates, just stir before using.
Inspired by a recipe from Minimalist Baker