Peanut Butter Pretzel Dessert Step By Step

Peanut Butter Pretzel Dessert Step By Step:-This peanut butter pretzel treat is a rich take on peanut butter pie. It has a sweet and salty pretzel crust, a fluffy peanut butter layer, and smooth chocolate pudding.


For the Crust:

  • 8 ounces salted pretzel twists coarsely crushed
  • 3 tablespoons sugar
  • ¾ cup unsalted butter melted

For the Filling:

  • 16 ounces cream cheese room temperature
  • 1 ¾ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ¾ cups creamy peanut butter
  • 8 ounces frozen whipped topping thawed according to package directions

For the Pudding Layer:

  • 2 packages instant chocolate pudding mix 3.9-ounce packages
  • 3 cups whole milk

For the Topping:

  • 8 ounces frozen whipped topping thawed according to package directions
  • 1 bag Reese’s Minis halved; 7.6 ounces
  • 2 tablespoons creamy peanut butter melted
  • ½ cup coarsely chopped salted pretzels

Also Read:-Blueberry scones Step By Step

Peanut Butter Pretzel Dessert Step By Step
Peanut Butter Pretzel Dessert Step By Step


  1. Warm the oven up to 350° F
  2. Spray cooking spray on a 13×9-inch cake pan. Cover with parchment paper, leaving extra to hang over the sides. If you want to, this will help you get the treat out of the pan later.
  3. Crush the pretzels and mix them with the sugar and butter in a big bowl until everything is well mixed. Make sure to press it tightly into the pan’s bottom. Just take the pan out of the oven after 10 minutes and let it cool all the way down.
  4. Use an electric mixer on medium speed to mix the cream cheese, powdered sugar, and vanilla in a large bowl for about 5 minutes, stopping to scrape down the sides of the bowl as needed. Put in the peanut butter and mix it in until it’s all mixed in.
  5. With a plastic spatula, mix the peanut butter and frozen whipped topping together until there are no more streaks. As you spread the filling over the crust, make sure it goes all the way to the edges of the pan.
  6. Add the milk to another big bowl and beat it for three minutes. Put the pudding on top of the peanut butter layer and spread it out so that it covers the whole pan. Add whipped cream on top. Put it in the fridge for at least four hours or overnight.
  7. Put on Reese’s Minis on top. Just before serving, you can drizzle with melted peanut butter and top with chopped pretzels if you want to.


  • Calories: 596kcal |
  • Carbohydrates: 57g |
  • Protein: 13g |
  • Fat: 37g |
  • Saturated Fat: 16g |
  • Polyunsaturated Fat: 5g |
  • Monounsaturated Fat: 13g |
  • Trans Fat: 0.3g |
  • Cholesterol: 62mg |
  • Sodium: 636mg |
  • Potassium: 376mg |
  • Fiber: 3g |
  • Sugar: 35g |
  • Vitamin A: 770IU |
  • Vitamin C: 0.3mg |
  • Calcium: 138mg |
  • Iron: 1mg |

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