Peanut Butter & Chocolate Yogurt Covered Pretzels #10DaysofTailgate

by Erin

Welcome to #‎10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.


Here’s what everyone brought to the table today…

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Apple Cherry Spice Cocktail by CafeTerraBlog

Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

Peanut Butter & Chocolate Yogurt Covered Pretzels

It’s another #PBChocSat and #10DaysofTailgate mash up! And yet again another pretzel combination. I did not do that on purpose but evidently I have been craving the sweet and salty combo of peanut butter, pretzels, and chocolate. Thankfully that goes well with tailgating.

Today’s sweet treat may not be considered a healthy option but it is made with Greek yogurt. Any health benefits from the yogurt is cancelled out with the copious amounts of sugar used to create the coating. But feel free to convince yourself that they are not as bad for you, because that’s what I did as I nearly devoured the entire stock of them in one sitting.

Don’t forget to enter the #10DaysofTailgate giveaway HERE!

Two years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Three years ago: “Don’t Judge Me” Mac & Cheese


Serves 8


6 oz. vanilla nonfat Greek yogurt

2-1/2 cups powdered sugar

1/4 cup creamy peanut butter

1 (8 oz.) bag pretzels (I used pretzel thins but any kind will work)

2 oz. semisweet chocolate, melted


  1. Preheat oven to 250 degrees. Place wire cooling racks over two cookie sheets and set aside.
  2. In a large bowl with a hand mixer, blend together the yogurt, sugar, and peanut butter.
  3. Using tongs, dip the pretzels into the yogurt mixture and place on prepared racks in a single layer.
  4. Turn oven off and place in the oven, leaving the door slightly open.
  5. Allow to harden for 3-4 hours in the oven and then remove. Drizzle with melted chocolate and allow to harden.
  6. Eat immediately, or store in the refrigerator in an airtight container for up to 3 days.

Source: Adapted from Stonyfield.


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Ann Voigt November 10, 2021 - 5:02 pm

Haven’t made recipe yet, but would eliminating chocolate and using extra crunchy peanut butter work?

Erin November 10, 2021 - 7:58 pm

You can easily omit the chocolate drizzle, or substitute it for melted peanut butter chips. As for the crunchy peanut butter I don’t think that will work very well as it will not be easy to get a smooth coating. But if you want bits of peanuts then you can certainly try it!

Terra September 28, 2014 - 9:31 pm

Did you say healthy? I am so in! Love snacks like this, they would be perfect for traveling! Your recipe sounds delicious! Yum, Hugs, Terra

lk529 September 28, 2014 - 9:52 am

Oh so pretty! I will definitely be trying this out!

Wendy, A Day in the Life on the Farm September 27, 2014 - 9:53 pm

Peanut butter and chocolate are the best. Then add the salty goodness of pretzels and you have Nirvana.

Debra September 27, 2014 - 6:30 pm

I am a peanut butter fanatic! I want a giant bowl of these to munch on.

SeattleDee September 27, 2014 - 12:38 pm

Salty and sweet work for me (if I can sub Nutella or tahini for the PB).

spiffycookie September 27, 2014 - 10:22 pm

I am sure you can substitute with almond butter, nutella, tahini, sun butter or any kind of similar spread!

Tracy September 27, 2014 - 11:40 am

These look delicious! I’ll have to try them with SunButter since I have a peanut allergy. Yum!!

spiffycookie September 27, 2014 - 10:23 pm

You will have to let me know how they come out with sunbutter!

Camilla @ Culinary Adventures September 27, 2014 - 10:27 am

These look SO tasty. I’m not much for sweets so I love the underlying pretzel. Thanks for sharing with #10DaysofTailgate.

Christie September 27, 2014 - 10:07 am

I love those pretzel things! My store has chocolate covered ones now, but these look MUCH more tasty!


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