Salted Chocolate Pretzel Clusters

Every single year, these salted chocolate pretzel clusters are the homemade treat everybody asks for. Heart pretzels, melted chocolate, three little marshmallows, an almond on top and a pinch of flaky sea salt. They look like an elevated holiday gift, the kind people actually hope to get, but they’re so easy to make. I make them on repeat all season.

They’re no-bake, they take about 20 minutes to put together, and then they chill in the freezer while you clean up. I make a big tray, put them in a jar, tie it with a ribbon, and they’re ready to give.

If you’re looking for a simple homemade gift for teachers, coaches, neighbors, or your girlfriends, this is the one.

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Tips for the Best Pretzel Clusters

• Use dark chocolate. It balances the sweet marshmallows and the salt.
• Add a little coconut oil. Half a teaspoon keeps the chocolate smooth and glossy for drizzling.
• Toast the almonds. I use whole roasted salted almonds and toast them for six minutes at 350°F. It makes a huge difference.
• Press the toppings in while the chocolate is wet. That dab of chocolate holds the whole cluster together.
• Be generous with the drizzle. More chocolate on top means everything stays put.
• Finish with flaky sea salt right after you drizzle, so the flakes stick before the chocolate sets.

Easy swaps: use pecans or cashews instead of almonds, white chocolate for a snowy look, or add a few holiday sprinkles before chilling.

How I Gift Them

This is my favorite part. Once the clusters are set, I fill a clear glass jar, close the lid, and tie a ribbon around the top. It’s simple, it looks so pretty, and it feels personal because you made it. I love handing these out during the holidays. Add a gift tag with “made with love” and done.

Salted Chocolate Pretzel Clusters

Prep time: 20 minutes | Chill time: 20 minutes | Total time: 40 minutes
Yield: 24 clusters | Course: Dessert, Snack

Ingredients

• 24 heart-shaped pretzels
• 1 cup dark chocolate chips (semi-sweet or milk is fine too)
• 1/2 teaspoon coconut oil
• 72 mini marshmallows (3 per cluster)
• 24 whole roasted salted almonds
• Flaky sea salt, for sprinkling

Method

1. Optional but recommended: toast the almonds at 350°F for 6 minutes. Let them cool.
2. Line a baking sheet with parchment paper and lay out the pretzels.
3. Melt the dark chocolate chips with the coconut oil in 30-second bursts in the microwave, stirring between each, until smooth.
4. Spoon a small dab of melted chocolate in the center of each pretzel.
5. Press 3 mini marshmallows and 1 almond into the wet chocolate to form the cluster base.
6. Drizzle a generous amount of dark chocolate over the top.
7. Sprinkle with flaky sea salt.
8. Freeze for 15 to 20 minutes, until set.
9. Transfer to an airtight jar or container.

Notes

No oven? Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often.

Store in an airtight container in a cool spot. If your house runs warm, keep them in the fridge so the chocolate stays firm.

Shop My Holiday Baking Favorites

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Also see: How I Romanticize Simple Life as a Mom of Four +· What I’m Actually Buying This Month

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