Chocolate peanut butter pretzel wands are a fun and whimsical candy treat. Pretzel rods are swirled in a sweet peanut butter confection, coated in chocolate, and decorated with magical sprinkles and stars.
Heather's recipe summary
Flavor/texture: Crunchy pretzel rods are swirled with a pipeable peanut butter topping, dipped in dark chocolate, and topped with sprinkles.
Great for: Halloween, Harry Potter, or princess parties.
Yield: 12 wands
Similar to: Chocolate Frogs and Peanut Butter Buckeyes
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Ingredients and substitutions
- Pretzel rods - You'll need large pretzel rods, about 7 to 8 inches long, for this recipe.
- Melting wafers - Can be substituted with 8 ounces of chocolate chips plus 4 teaspoons of coconut oil. I prefer melting wafers because they melt easily and solidify with a shiny candy bar finish.
- Peanut butter - Other nut or seed butters like almond butter or sun butter can work as a substitute. Choose a thick nut butter for best results. Thin or runny nut butters may not form a suitable paste for piping.
How to make pretzel wands
- Mix peanut butter and confectioner's sugar to form a thick paste, then transfer to a piping bag or plastic bag and snip the corner off.
- Pipe into a swirl or zig zag pattern, then freeze to solidify.
- Melt wafers and pour onto a sheet of parchment. Gently roll each wand to coat the peanut butter swirl.
- Decorate with sprinkles before the chocolate sets.
Two methods for dipping
Parchment - I prefer the parchment method because you're less likely to waste chocolate. Pour a small portion of your melted chocolate on a sheet of parchment and carefully twist the pretzel to coat.
Tall glass - Pour melted chocolate into a tall, thin glass. Tilt your glass to the side and rotate to coat your pretzels.
Frequently asked questions
Pretzel rods are about 7 to 8 inches in length, depending on the brand. You'll need rods for this recipe, not the small "sticks" size.
Yes, these pretzel wands can be made using gluten-free pretzel rods. Most chocolate wafers and sprinkles do not contain gluten, but please check the packaging of your specific ingredients to be sure.
Your finished pretzel wands will keep for up to two weeks in a tightly sealed container at room temperature. If your home is very warm, you may want to store them in the refrigerator to prevent melting.
Recommended
📖 Recipe
Pretzel Wands
Ingredients
- 6 tablespoons (100 g) peanut butter
- ¼ cup (28 g) confectioner's sugar
- 8 ounces (226 g) chocolate melting wafers
- 12 pretzel rods
- sprinkles
Instructions
- In a small bowl, combine peanut butter and confectioner's sugar to create a thick paste. Spoon into a plastic bag and cut off one corner, creating a piping bag. Set aside.
- Line a baking sheet with parchment paper and lay pretzel rods 1 inch apart, allowing pretzels to roll until they lay naturally.
- Carefully pipe peanut butter mixture onto the tops of each pretzel rod in a swirl or zig zag pattern, stopping about ⅔ of the way down each rod. Freeze baking sheet for 15 minutes, or until peanut butter is firm.
- Transfer melting wafers to a microwave safe bowl and microwave in 30 second increments, stirring each time until fully melted.
- Pour about ¼ of your melted chocolate onto a sheet of parchment paper. Twist each pretzel rod in chocolate to coat the peanut butter swirl and leave about 2 inches at the bottom uncovered to create a handle.
- Gently shake to remove excess chocolate, then place back on the lined baking sheet, peanut butter side up.
- Add sprinkles and decorations immediately before the chocolate dries.
- Refrigerate for 20 minutes, or until chocolate has set completely.
Equipment Recommendations
Notes
- Storage: Pretzel wands will keep for up to 2 weeks at room temperature in a tightly sealed container. If your home is very warm, you may want to store them in the refrigerator to prevent melting.
- Peanut butter substitute: Any thick nut or seed butter works well as a substitute. Thin or runny nut butter may not thicken into a paste suitable for piping.
- Can I use chocolate chips? Yes, melting wafers can be substituted with about 8 ounces (or 1.5 cups) of chocolate chips plus 4 teaspoons of coconut oil.
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