Protein Peanut Butter Pretzel Mix

How to Make Protein Peanut Butter Pretzel Mix

1. 1

   Step 1: Mix the dry ingredients

   In a large mixing bowl combine the mini pretzels and dry-roasted peanuts. Toss gently to distribute so you have an even base for the peanut butter glaze to coat.

   For this step

   • 3 cupsMini pretzels
   • 1 cupDry-roasted peanuts (unsalted or lightly salted)
   
2. 2

   Step 2: Make the protein peanut-butter glaze

   In a microwave-safe bowl or small saucepan, warm the peanut butter, honey, and coconut oil over low heat until smooth and pourable (about 20–30 seconds in the microwave or 1–2 minutes on the stove). Remove from heat and whisk in the vanilla extract and protein powder until the mixture is glossy and thick but still pourable; add a splash of water if it becomes too stiff.

   For this step

   • 1/2 cupVanilla whey protein powder
   • 1/2 cupNatural creamy peanut butter
   • 2 tbspHoney
   • 1 tbspCoconut oil
   • 1 tspVanilla extract
   
3. 3

   Step 3: Coat the mix and add chocolate

   Pour the warm glaze over the pretzel and peanut mixture and use a spatula to fold and toss until pieces are evenly coated. Immediately fold in the mini dark chocolate chips so they retain their shape, then sprinkle the flaky sea salt over the top and toss once more.

   For this step

   • 1/2 cupMini dark chocolate chips
   • 1/2 tspFlaky sea salt
   
4. 4

   Step 4: Chill to set

   Spread the coated mix in an even layer on a parchment-lined baking sheet and refrigerate for 20–30 minutes, or until the glaze firms up. Once set, break into clusters of your preferred size.
5. 5

   Step 5: Store and serve

   Transfer the mix to an airtight container; store at room temperature for up to 3 days or in the refrigerator for up to 2 weeks. Serve cold or at room temperature as a portable, protein-rich snack; warm slightly if you prefer softer clusters.
   

1. In a large mixing bowl combine the mini pretzels and dry-roasted peanuts. Toss gently to distribute so you have an even base for the peanut butter glaze to coat.
2. In a microwave-safe bowl or small saucepan, warm the peanut butter, honey, and coconut oil over low heat until smooth and pourable (about 20–30 seconds in the microwave or 1–2 minutes on the stove). Remove from heat and whisk in the vanilla extract and protein powder until the mixture is glossy and thick but still pourable; add a splash of water if it becomes too stiff.
3. Pour the warm glaze over the pretzel and peanut mixture and use a spatula to fold and toss until pieces are evenly coated. Immediately fold in the mini dark chocolate chips so they retain their shape, then sprinkle the flaky sea salt over the top and toss once more.
4. Spread the coated mix in an even layer on a parchment-lined baking sheet and refrigerate for 20–30 minutes, or until the glaze firms up. Once set, break into clusters of your preferred size.
5. Transfer the mix to an airtight container; store at room temperature for up to 3 days or in the refrigerator for up to 2 weeks. Serve cold or at room temperature as a portable, protein-rich snack; warm slightly if you prefer softer clusters.