Meet the most irresistible little holiday bites: crisp pretzels sandwiched with creamy peanut butter, dipped in snowy white chocolate, and showered in sparkle. They take minutes to make, no oven needed, and they disappear even faster.
White Chocolate Christmas Peanut Butter Pretzel Bites
Equipment
- 2 Sheet pan
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Fork for dipping
- 1 Microwave-safe Bowl or heatproof bowl for double boiler
- 1 Zip-top bag optional, for piping filling
Ingredients
Pretzel Bites
- 80 mini pretzels or pretzel squares
- 0.75 cup creamy peanut butter
- 0.67 cup powdered sugar
- 1 tsp pure vanilla extract
- 0.125 tsp fine salt
- 16 oz white chocolate melting wafers or high-quality chips
- 2 tsp refined coconut oil optional, for thinning
- 0.33 cup holiday sprinkles
- 0.33 cup crushed candy canes optional
- 1 pinch flaky sea salt optional, for topping
Instructions
Make the Pretzel Bites
- Line 2 sheet pans with parchment. In a bowl, mix peanut butter, powdered sugar, vanilla, and salt until thick and dough-like. If too soft, mix in 1 tablespoon more powdered sugar.
- Lay half the pretzels on the pans. Scoop about 1 teaspoon of filling onto each, then top with a second pretzel and press gently to form neat sandwiches. Tip: pipe the filling from a zip-top bag for tidy edges.
- Refrigerate 30 minutes or freeze 10 to 15 minutes until centers feel solid to prevent sliding during dipping.
- Microwave method: heat wafers or chips in a microwave-safe bowl in 20–30 second bursts, stirring between, until smooth. Stir in coconut oil if needed for fluidity. Double boiler method: place a heatproof bowl over barely simmering water and stir until melted. Do not overheat.
- Using a fork, dip each sandwich halfway or fully in white chocolate, letting excess drip off. Set on parchment and immediately top with sprinkles, crushed candy canes, or a pinch of flaky salt.
- Let firm at room temperature 20–30 minutes or refrigerate 10 minutes. For extra flair, drizzle with tinted red or green candy melts. Store airtight.
Notes
Why You’ll Love This White Chocolate Christmas Peanut Butter Pretzel Bites
- Perfect sweet-salty-crunchy balance that keeps guests reaching for seconds.
- No-bake, make-ahead, and freezer-friendly for stress-free entertaining.
- Kid-friendly to assemble and decorate with zero special equipment.
- Affordable pantry ingredients that scale easily for gifting.
- Festive, photo-worthy treats that brighten any cookie tray.
White Chocolate Christmas Peanut Butter Pretzel Bites Ingredients & Substitutions
- 80 mini pretzels or pretzel squares
- 3/4 cup creamy peanut butter
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 16 ounces white chocolate melting wafers or high quality white chocolate chips
- 2 teaspoons refined coconut oil, optional for thinning chips
- 1/3 cup holiday sprinkles
- 1/3 cup crushed candy canes, optional
- Flaky sea salt, optional for topping
Simple swaps:
- Nut-free: use sunflower seed butter or cookie butter.
- Almond or cashew butter works if you prefer a milder flavor.
- Gluten-free: choose certified GF pretzels.
- White almond bark or couverture wafers melt smoothly and are great for dipping.
- If your white chocolate is thick, add 1 to 2 teaspoons refined coconut oil or cocoa butter to loosen.
Step-by-Step Instructions to Make White Chocolate Christmas Peanut Butter Pretzel Bites
Step 1: Prep your pan and filling
Line 2 sheet pans with parchment. In a bowl, mix peanut butter, powdered sugar, vanilla, and salt until thick and dough-like. It should roll cleanly without sticking to your hands. If too soft, add 1 tablespoon more powdered sugar.
Step 2: Assemble the pretzel sandwiches
Lay half the pretzels on the pan. Scoop about 1 teaspoon filling onto each. Top with a second pretzel and press gently to make a neat sandwich. Tip: pipe the filling from a zip-top bag for tidy edges.
Step 3: Chill to firm
Refrigerate 30 minutes or freeze 10 to 15 minutes until the centers feel solid. This keeps them from sliding when dipped.
Step 4: Melt the white chocolate
Microwave method: place wafers or chips in a microwave-safe bowl. Heat 20 to 30 seconds at a time, stirring between bursts until just melted and smooth. Stir in coconut oil if needed for a fluid dip. Double boiler method: set a heatproof bowl over barely simmering water and stir until smooth. Do not overheat.
Step 5: Dip and decorate
Using a fork, dip each sandwich halfway or fully in white chocolate, letting excess drip off. Set on parchment. Sprinkle with holiday sprinkles, crushed candy cane, or a pinch of flaky salt before the coating sets.
Step 6: Set, drizzle, and serve
Let the bites firm at room temperature 20 to 30 minutes or refrigerate 10 minutes. For extra flair, drizzle with tinted red or green candy melts. Transfer to an airtight container.
Tips for Success
- Use room temperature peanut butter so it mixes smoothly with powdered sugar.
- Chill the sandwiches before dipping to keep layers tidy and prevent sliding.
- Choose melting wafers or couverture for the glossiest finish and easiest dipping.
- Keep moisture away from melted chocolate to prevent seizing. Dry tools only.
- If chocolate thickens while you work, warm it gently for 10 seconds and stir.
- Dip in batches, keeping the rest chilled to maintain sharp edges.
Variations of White Chocolate Christmas Peanut Butter Pretzel Bites
- Peppermint Bark Style: fold 1 to 2 drops peppermint extract into the chocolate and top with crushed candy canes.
- Dark and White Duo: dip half the batch in dark chocolate and drizzle with white.
- Nut-Free Cookie Butter: swap in cookie butter and finish with crushed speculoos.
- Salted Caramel: add a tiny caramel dollop to the filling and finish with sea salt.
- Red Velvet Drizzle: tint a bit of white chocolate red for a pretty zigzag finish.
Serving Suggestions: What to Pair with White Chocolate Christmas Peanut Butter Pretzel Bites
- Hot cocoa, peppermint mochas, or spiced chai lattes.
- A holiday dessert board with truffles, fudge, and fresh berries.
- Cookie swap platters and teacher gifts tied with ribbon.
- A salty counterpoint alongside cheese, fruit, and nuts.
Storage & Reheating Instructions
- Room temperature: up to 4 days in a cool, dry spot in an airtight container.
- Refrigerator: up to 2 weeks. Layer with parchment to prevent sticking.
- Freezer: up to 2 months. Thaw 10 minutes at room temperature before serving.
- No reheating needed. Avoid warm or humid environments which can soften the coating.
Memories Made Around the Table
Every December, my kids line up the pretzels while I stir the chocolate, and we count sprinkles like snowflakes. These little bites always mean the tree is lit, the playlist is on, and cozy is officially in session.
FAQs
Can I make these ahead?
Yes. They keep well refrigerated for 2 weeks or frozen for 2 months. Assemble, dip, and store layered with parchment.
What white chocolate works best?
Melting wafers or couverture are the easiest for dipping and set with a nice snap. If using chips, add a little refined coconut oil to thin.
How do I prevent soggy pretzels?
Chill the sandwiches before dipping and store in a dry, airtight container. Avoid condensation by letting chilled bites come to room temp in a closed container.
Can I use natural peanut butter?
Yes, but choose a well-stirred, thicker jar. You may need a little extra powdered sugar to firm up the filling.
What if my chocolate seizes?
Stir in a teaspoon of neutral oil or cocoa butter at a time and warm gently. If it is grainy beyond repair, save it for drizzling and melt a fresh batch for dipping.
Final Thoughts
These White Chocolate Christmas Peanut Butter Pretzel Bites are the low-effort, high-joy treat your holidays need. Whip up a batch, add sparkle, and share the sweetness.