Chocolate Peanut Butter Pretzel Salad

This chocolate peanut butter pretzel salad is like a sweet and salty no-bake chocolate peanut butter cheesecake with a pretzel crust.

Jump to recipe

Say hello to the peanut butter and chocolate version of the iconic strawberry pretzel salad. Same pretzel crust and cheesecake-like filling with peanut butter added in, but instead of a layer of strawberry Jell-O it’s Jell-O chocolate pudding. Serve with extra whipped topping, and drizzles of chocolate sauce and peanut butter.

It’s very similar to my chocolate peanut butter cup dessert lasagna. but with that salty sweet combo from the addition of the pretzels. I almost added more crushed pretzels on top but I worried they would get soggy. But don’t worry, the crust does not suffer from that affliction because it’s baked in butter and sugar to keep it crunchy!

I technically made this for election night as I figured it could be either celebratory or perfect for eating my feelings. As it ended up being the latter, instead I am sharing it today for the Ohio Sate vs Purdue game because #PBchocSat is always a day to celebrate.

But regardless of the occasion, this chocolate peanut butter pretzel salad is going to be demolished. At an event surrounded by dessert options this was the first one to be devoured.

CHOCOLATE PEANUT BUTTER PRETZEL SALAD

Print

Yield: 24 Servings Prep Time: 3 Hours 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups (8 oz.) finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup unsalted butter, melted
• 2 pkg. (16 oz. total) cream cheese, room temperature
• 1 cup creamy peanut butter
• 2-1/2 cups + 2 T cold milk, divided
• 8 oz. thawed whipped topping, divided
• 1 pkg. (5.9 oz.) instant chocolate pudding
• Peanut butter and chocolate sauce, for garnish

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, peanut butter, remaining 1/4 cup sugar, and 2 tablespoons of milk until well blended. Gently fold in 1 cup of whipped topping. Spread evenly over cooled crust.
4. In a large bowl, whisk together the cold milk and dry pudding mix for 2 minutes. Pour over peanut butter layer and spread evenly.
5. Refrigerate 3 hours or until firm*. Spread remaining whipped topping on top, drizzle with chocolate sauce and peanut butter, cut into squares to serve. Store leftovers in refrigerator.

Notes

*Overnight for best results.

Source: Adapted from my Strawberry Pretzel Salad and The Salty Cooker.