Peanut Butter Pretzels

Peanut Butter Pretzels

Peanut Butter. Pretzels. That's right. A duo so delicious, it's nuts that we haven't done this before! Crispy, crunchy, and oh-so-creamy, these peanut butter pretzels are everything you could ever want in a sweet bite-sized snack. 


Gluten-Free, Vegan, Plant-Based


1/2 cup peanut butter (creamy, unsweetened)

1 Tbsp maple syrup

1/2 cup + 1 Tbsp almond flour

Approx. 48 pretzel twists (plain or salted)

½  cup Lily’s Peanut Butter Baking Chips

½ cup Lily’s Dark Chocolate Baking Chips (optional)



  1. Line a medium-sized baking sheet with parchment paper.
  2. In a large mixing bowl, add peanut butter and honey. Stir until well-combined.
  3. Pour almond flour into the peanut butter mixture, then stir to combine until the mixture resembles cookie dough.
  4. TIP: if the mixture is too runny, add a touch more almond flour. If it's too crumbly, add a touch more peanut butter. The mix is meant to be soft, but should hold together easily!
  5. Then, scoop a roughly 1 teaspoon sized portion of the peanut butter mixture onto one pretzel. Take a second pretzel and sandwich it over the peanut butter.
  6. Repeat until all of the peanut butter mix is used up, placing each pretzel sandwich on a parchment-lined baking sheet.
  7. Next, place peanut butter chips into small ramekin or bowl. Microwave chips in 30-second increments, stirring each time, until melted. This should only take about 2 minutes max.
  8. Take each pretzel bite and dip into the melted peanut butter chips. Return to the baking sheet and repeat until all bites have been dipped.
  9. Melt dark chocolate chips and drizzle over dipped bites (optional).
  10. Carefully place the baking sheet into the fridge. Allow the chocolate to cool and harden for about an hour before eating or transferring into a container for storage.
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