Ingredients
Makes ~24 clusters
2 cups (120 g) mini pretzels, roughly crushed (leave some halves for texture—do not pulverize)
1 cup (250 g) creamy peanut butter (natural or conventional—avoid “no-stir” for best binding)
1½ cups (255 g) white chocolate chips (Guittard or Ghirardelli—avoid “melting wafers” with palm oil)
1 Tbsp refined coconut oil (neutral flavor; or unsalted butter—ensures smooth, shiny set)
½ cup (60 g) dry-roasted peanuts, chopped (optional—but highly recommended)
Flaky sea salt (Maldon or Jacobsen—essential for balance)
Variation ideas:
→ Swap white chocolate for dark (70% cacao) + 1 tsp espresso powder
→ Use almond butter + toasted almonds for a nutty twist
→ Add 2 Tbsp crushed freeze-dried strawberries for tartness
Step-by-Step Instructions
1. Prep & Crush
Line a rimmed baking sheet with parchment (not wax paper—it sticks).
Place pretzels in a zip-top bag; crush gently with a rolling pin—aim for a mix of fine crumbs and ¼-inch pieces. Uniformity = boring texture.
2. Melt with Precision
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 20-second bursts (not 30—prevents scorching), stirring vigorously between, until just melted and glossy (1–1.5 min total). Do not overheat.
3. Fold, Don’t Stir
In a large bowl, mix crushed pretzels, peanut butter, and peanuts (if using) until cohesive—like thick cookie dough.
Pour warm chocolate over mixture. Using a silicone spatula, fold gently—just until no dry streaks remain. Overmixing = soggy pretzels.
4. Cluster with Confidence
Scoop 2-Tbsp portions (use a #20 cookie scoop) onto sheet—space 1 inch apart.
Flatten slightly (½-inch tall) for even setting.
Sprinkle immediately with flaky salt—while chocolate is wet.
5. Chill to Perfection
Refrigerate 1 hour (or freeze 25 min) until firm and matte. Do not rush—soft clusters crumble.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a salted caramel drizzle, warm 2 Tbsp caramel + ½ tsp coconut oil; zigzag over set clusters.)
Serving Suggestions
Arrange on a slate board with coffee beans for a café-chic vibe
Package in cellophane bags tied with twine for homemade gifts
Crumble over vanilla ice cream with hot fudge
Pair with a cold oat milk latte—the bitterness highlights the salt
Storage & Make-Ahead Tips
Keep airtight in fridge 2 weeks, or freezer 3 months.
Freezer tip: Separate layers with parchment; thaw 5 min before eating for optimal crunch.
Do not store at room temp—chocolate softens above 72°F.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes—but reduce pretzel crunch slightly to avoid textural overload.
No coconut oil?
Substitute 1 Tbsp neutral oil (avocado, grapeseed), but chocolate may lack snap.
Make it dairy-free?
Use dairy-free white chocolate (Pascha or Enjoy Life) + coconut oil.
Allergy Information
Contains: Wheat, dairy, soy (in chocolate/peanut butter—check labels), peanuts.
Nut-free option: Use sunflower seed butter + pumpkin seeds (omit peanuts).
Gluten-free: Use GF pretzels (Snack Factory).
Nutrition Facts
(Per cluster)
Calories: 140 | Protein: 3g | Fat: 9g (sat 4g) | Carbs: 13g | Fiber: 1g | Sugar: 9g | Sodium: 180mg
Final Thought
There’s magic in the mashup—the way salty pretzel meets sweet chocolate, how peanut butter binds chaos into cohesion, and how a single flake of salt can elevate the ordinary to the extraordinary. These clusters aren’t just easy. They’re intentional: a reminder that joy doesn’t require complexity.
Sometimes, it’s just three ingredients, a spoon, and five minutes of your time—
transformed, chilled, and shared, one perfect bite at a time.
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