Pretzel Dessert Nachos are a new twist on a savory favorite. Salty pretzels are used as chips and topped with peanut butter, marshmallow cream, chocolate chips, and buttery toasted pecans.
Did you ever think that you would transform the humble pretzel? Let me tell you how I did with pretzel dessert nachos!
In my past two posts, I have been sharing nacho recipes. A whole month of Nachos to celebrate the summer! If you haven’t had a chance to read them check out my Gyro nachos where I take a sandwich with a weird name and make it into finger food. My other nacho recipe took the popular pepperoni pizza and turn it into pizza nachos with pizza crust chips. Have you ever had nachos made with a pretzel? I haven’t before this one…
My oldest son never met a soft pretzel he didn’t love. My youngest prefers a small stick pretzel that he can lick all the salt off of.
When I purchased the small twists, because they were the “bobo” or a generic brand and a fraction of the price, I stared at them until Connor came to steal the bag away. I could see that the tiny pretzel twist is roughly the same size as a chip. A lightbulb went off in my dark brain. What do I like to eat with a pretzel? Peanut butter! I also like to dip my pretzels in chocolate.
You know those pretzel rods that are dipped in chocolate and sprinkles? Fun right?!? Those were also an inspiration to me when making these pretzel dessert nachos.
No need to heat up the oven either! Just lay out your pretzels (the twists are the perfect shape for this) and prep your toppings. Feel free to add what you want but this combination is my favorite.
When I was thinking about how to get the toppings to stick to the pretzels without melting chocolate and pouring it on there. It would harden and then you wouldn’t be able to share efficiently. I thought marshmallow! It stretches like the cheese on classic nachos and would also hold the toppings in place.
I wanted them to look like traditional nachos so marshmallow was the way to go. To make it spread easier, I just put some in an icing piping bag, or a zip top bag, heat up for 15 seconds in the microwave and piped it over the top. You can also just heat it up in the jar and pour that way. Piping helped me ensure total coverage. Who likes to get a nacho chip with no toppings? NO ONE!
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The piping method also made it less sticky so I did the same thing with the peanut butter. A little heat and you can almost pour it over the top!
Once the base toppings were in place and made the pretzel dessert nachos stretchy I topped with mini chocolate chips and some of my toasted pecans.
Look at that marshmallow stretch! Anywhere you grab a nacho you will get some stretchy toppings!
Once the peanut butter and marshmallow cream cool for a few minutes, they are ready to devour! I know that the word dessert is in the title of this pretzel dessert nacho recipe but life is short so eat dessert first! I know these are dessert nachos but even savory nachos Italian Sheet Pan Nachos are a good compliment too!
If you want to make it fun, have everyone bring their own favorite sweet topping! You will be a star if you bring these pretzel dessert nachos to your next party!
Pretzel Dessert Nachos are a new twist on a savory favorite. Salty pretzels used as chips and topped with peanut butter, marshmallow cream, chocolate chips, and buttery toasted pecans.
3 cups salted mini pretzels
2 cups marshmallow cream (warmed)
1/4 cup peanut butter (warmed)
1/4 cup mini chocolate chips
1/4 cup Buttery Toasted Pecans
Friends to share with!
Grab a tray and line with foil or parchment paper.
Spread out your pretzels.
Squeeze or pour your warm and melty marshmallow fluff to cover the pretzels.
Top with warm peanut butter.
Sprinkle with chocolate chips.
Top with Buttery Toasted Pecans.
Share with friends!
*If you like this recipe, leave me a comment and rate it with some stars. Thank you!
- Serving Size: 1/3 cup
- Calories: 380
- Sugar: 26.1g
- Sodium: 522.9mg
- Fat: 9.5g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 69.3g
- Fiber: 2.3g
- Protein: 6.4g
- Cholesterol: 0mg