White Chocolate Pretzel Clusters are a sweet-salty, crunchy little candy loaded with peanut butter, toffee, and pretzels, and they’re so addictive you’ll want to hide a few for yourself for later, haha!
Author’s Notes
Meet My New Treat Obsession
I’ve been having a moment with Avalanche Cookies. I seriously can’t get enough of them and anytime I need a last-minute treat, those or Peanut Butter Meltaways are my go-tos. They’re so fast to whip together and always such a huge hit.
I thought it would be fun to switch up the add-ins and make a sweeter-saltier version with one of my all-time favorite candies: toffee. Even though these clusters use similar ingredients to my Avalanche Cookies, I was blown away by how different they turned out. These White Chocolate Pretzel Clusters are seriously addicting. I can’t stop at one, and my kids were actually (playfully) fighting with their friends over who got the last ones.
I think these are best smaller. The photo above is a bit deceiving since it was taken with a macro lens, but the clusters are more like crunchy little candies. You can make them larger if you want something closer to a cookie-style treat, but the mini ones are my favorite!
Ingredients In White Chocolate Pretzel Clusters
| Ingredient | Helpful Tip |
|---|---|
| White chocolate chips | Melt slowly in short bursts and stop heating when small pieces remain, then stir until smooth. |
| Creamy peanut butter | Use a smooth, no-stir peanut butter so the clusters set well and stay crunchy. I like Skippy best! |
| Rice Krispies cereal | Gently fold to keep the cereal crisp and avoid crushing it. |
| Pretzels and toffee bits | Crush pretzels into small pieces so they mix evenly and add a nice salty crunch. Freeze toffee bits beforehand so they don’t melt fully in the clusters. |
How To Make White Chocolate Pretzel Clusters
- Prep pans: Line two sheet pans with parchment and freeze the toffee bits.
- Melt chocolate: Microwave chocolate & peanut butter in bursts, stir until smooth.
- Mix base: Pour melted mixture over the cereal, pretzels, and toffee and gently coat.
- Form clusters: Scoop onto pans, top with extra toffee or mini chips, and chill until firm.
More No-Bake Treats To Love:
White Chocolate Pretzel Clusters
Equipment
- Rimmed sheet pan with parchment paper or silicone liners
Ingredients
- 2-3/4 cups white chocolate chips use the best quality you can
- 1-3/4 cups creamy peanut butter I like Skippy
- 2 cups Rice Krispies cereal
- 2 cups pretzel twists
- 1/2 cup toffee bits plus more for topping
- 1/4 cup mini chocolate chips optional, for topping
Instructions
- Line two large sheet pans with parchment, foil, wax paper, or silicone liners. Place the toffee bits in the freezer.
- Add the white chocolate chips and peanut butter to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between each, until melted and smooth. Let slightly cool until warm, not hot.
- Measure whole pretzels, add them to a large zip-top bag, seal, and crush with a meat mallet or rolling pin until you have coarse pieces (see video). Add the crushed pretzels to a large bowl along with the Rice Krispies and frozen toffee bits. Pour the warm chocolate-peanut butter mixture over the top and gently stir to coat, being careful not to over mix or the toffee will melt.
- Scoop the mixture onto the prepared pans using a 1 or 2-tablespoon scoop (see Note 1). Add toffee and extra mini chocolate chips on top if desired.
- Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Fridge: Store White Chocolate Pretzel Clusters in an airtight container for up to one week.
Separate: Add pieces of wax paper between layers to prevent sticking.
Freeze: Keep in a freezer-safe container for up to three months and thaw in the fridge.
Tips For Making White Chocolate Pretzel Clusters
- Work quickly: Once the mix-ins go in, the mixture starts to firm up, so scoop the clusters right away for the best shape.
- Use a cookie scoop: This keeps every cluster the same size and helps them set evenly.
- Keep clusters spaced: Leave room between scoops so they chill faster and hold their shape better.
- Use a silicone spatula: It helps scrape every bit of the mixture from the bowl so nothing goes to waste!
