Nutter Butter Pretzels are crunchy pretzel twists coated in a creamy blend of melted white chocolate and peanut butter, then finished with a sweet, crumbly layer of crushed Nutter Butter cookies!

If you love a good snack mix, also try my Oreo Peanut Butter Popcorn, Gooey Coconut Almond Chex Mix, Scotcheroo Popcorn, Caramel Chex Mix, and Popcorn Puppy Chow!

Why you’ll love these Nutter Butter Pretzels:

If you’re a fan of sweet and salty snacks, get ready to meet your new obsession — Nutter Butter Pretzels. Imagine crunchy pretzel twists coated in creamy melted white chocolate and peanut butter, then tossed in crushed Nutter Butter cookies. Yes, it’s every bit as dreamy as it sounds.

Nutter Butter Pretzels are an easy, no-bake treat that perfectly balances sweet, salty, and nutty flavors — combining the crunch of pretzels, the creamy richness of white chocolate and peanut butter, and the nostalgic sweetness of Nutter Butter cookies into one irresistible bite!

Ingredients you’ll need:

Pretzel twists
White chocolate chips
Creamy peanut butter
Nutter Butter cookies
Powdered sugar

Nutter Butter Pretzels are basically like a cookie-inspired twist on classic puppy chow! If you like puppy chow (also known as muddy buddies), you’ll love this crunchier, more peanut buttery upgrade. Traditional cereal gets swapped for pretzels creating a sweet and salty snack!

They’re a crunchy, no-bake snack that combines chocolate, peanut butter, and crispy pretzels into an irresistible treat! You get the initial salty crunch from the pretzel, followed by the smooth, melt-in-your-mouth sweetness of the white chocolate and peanut butter blend. Then, just when you think it can’t get better, the crumbly, nutty cookie layer adds that nostalgic Nutter Butter flavor we all know and love. It’s rich, satisfying, and impossible to stop at just one.

How to make the best Nutter Butter Pretzels:

Pour your pretzels into a large mixing bowl and set aside.
In a microwave safe bowl, combine the white chocolate chips and peanut butter. Microwave in 30 second intervals, stirring in-between until the chocolate is melted and smooth.
Pour the melted white chocolate and peanut butter into your bowl of pretzels, then mix to combine. If your container has a lid, you can put that on and shake to coat.
Add your Nutter Butter cookies to the bowl of a food processor and pulse to crush the cookies into tiny crumbs. You can also crush them with a Ziploc bag and rolling pin if you don’t have a food processor.
Combine the cookie crumbs and powdered sugar, then sprinkle the cookie crumbs onto the chocolate coated popcorn, then mix (or shake if you have a lid) to coat completely.
Transfer the pretzels onto a baking sheet lined with parchment paper or a silicone mat to cool completely before storing or enjoying!

This recipe takes the classic peanut butter and pretzel combo to a whole new level. The smooth sweetness of white chocolate pairs perfectly with the nutty richness of peanut butter, while the Nutter Butter crumbs add that extra cookie crunch. They’re easy to make, dangerously addictive, and perfect for everything from movie nights to holiday cookie trays.

Nutter Butter Pretzels are proof that sometimes the best treats come from simple ingredients. A little salty, a little sweet, and completely irresistible — they’re the kind of snack that disappears faster than you can make them.

My top tips:

BOWL SIZE: Use the biggest bowl you can find for tossing the pretzels! A big bowl makes it so much easier to ensure the pretzels get fully coated in the chocolate peanut butter mixture as well as the cookie crumbs and powdered sugar.
MICROWAVING: I recommend microwaving the chocolate and peanut butter in 30 second intervals, then stirring in-between. This ensures everything melts evenly and becomes perfectly smooth.
COAT EVENLY: Be sure you fully coat the pretzels in the chocolate mixture. This is what the cookie crumbs and powdered sugar will stick to. I find that if you have a bowl with a lid, it can be easier to pop the lid on and shake rather than sir.
FOOD PROCESSOR VS ZIPLOC BAG: If you don’t have a food processor to crush the Nutter Butter cookies, you can do it by hand! You’ll just add your cookies into a large Ziploc bag and use something heavy, like a rolling pin, to smash the cookies into crumbs.
COOLING: It’s important to let these Nutter Butter Pretzels cool completely before storing. If you store them while still warm, the pretzels can lose their crunchy texture. To speed up the cooling process, transfer them to the fridge for 30 minutes.
STORING: You can store these Nutter Butter Pretzels in an airtight container at room temperature for up to 2 weeks.

Looking for more pretzel treats? Check these out!

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