Prep the base: In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and thickened.
Add pretzels: Fold in the broken pretzel pieces until evenly coated in the peanut butter mixture.
Form clusters: Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, spacing them out slightly. Shape gently into mounds.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20-30 second intervals, stirring between each until smooth.
Top with chocolate: Drizzle or spoon melted chocolate over each cluster. Optionally, sprinkle lightly with sea salt for extra contrast.
Chill: Place the baking sheet in the refrigerator for about 30 minutes, or until the clusters are firm and set.
💡 Tips & Variations
Storage: Keep clusters in an airtight container in the fridge for up to 1 week. They’re also freezer-friendly for longer storage.
Crunch factor: Try using crushed salted peanuts, granola, or crispy rice cereal in place of some pretzels.
Dairy-free option: Use dairy-free chocolate chips and ensure your peanut butter has no added milk derivatives.
Add a twist: Swirl in a tablespoon of caramel or sprinkle crushed toffee bits on top for a richer dessert feel.
