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No-bake sweet and salty treats — creamy white chocolate, crunchy broken pretzels, and roasted peanuts folded into rustic clusters with an optional pinch of sea salt. Perfect for holiday tins, potlucks, and gifting.

White Chocolate Pretzel Clusters

No-bake sweet and salty treats — creamy white chocolate, crunchy broken pretzels, and roasted peanuts folded into rustic clusters with an optional pinch of sea salt. Perfect for holiday tins, potlucks, and gifting.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz white chocolate chips or almond bark
  • 2 cups mini pretzels broken into pieces
  • 1 cup salted peanuts or cashews
  • ½ tsp vanilla extract
  • Pinch of sea salt optional, but recommended

Equipment

  • Microwave-safe bowl
  • Spoon or spatula
  • Parchment-lined baking sheet
  • Measuring cups and spoons

Method
 

  1. Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and glossy.
  2. Stir in the vanilla until aromatic.
  3. Add the broken pretzels and peanuts; fold gently until everything is coated.
  4. Drop spoonfuls onto a parchment-lined baking sheet in rustic, chunky clusters.
  5. Sprinkle with a pinch of sea salt while the chocolate is still wet.
  6. Chill about 20 minutes until firm.
  7. Store in an airtight container.

Notes

Gluten-free: use gluten-free pretzels. Dairy-free: use dairy-free chocolate chips.
Store airtight at room temperature up to 2–3 weeks; freeze up to 3 months.
Make-ahead and gift friendly; double the batch generously.
Budget: about $0.25 per cluster.