How to make a Giant Peanut Butter Filled Pretzel

CreativecakesbySharon's picture

May. 28, 2015

Do you love those tiny little PB filled pretzels but eating 1 is just never enough?! Well feast on one of these GIANT PB Filled Pretzels - it's sure to satisfy!


Shortcrust pastry sheets 3
Cream cheese 8 Ounce (1 block, Philadelhphia)
Peanut butter 1 Cup (16 tbs) (Smooth / Crunchy)
Thick cream 1 Cup (16 tbs)
Icing sugar/Powdered sugar 3/4 Cup (12 tbs)
Egg 1
Peanut 1/2 Cup (8 tbs)
Cooking salt To Taste
Rock salt 1 Teaspoon



1. Beat cream cheese until it becomes smooth and creamy.

2. Add icing sugar and salt and continue to beat. Also drop in peanut butter and beat until everything comes together.

3. Whisk cream in a separate bowl until it forms soft peak.

4. Combine cream with peanut butter mixture until everything is soft and creamy.

5. Lay down the softcrust pastry and put generous filling in the centre of the pastry.

6. Brush egg wash on the sides. Gently place second pretzel half over the filling. Seal the edges. Cut the sides to ensure nothing is spilling out and everything is nicely sealed.

7. Brush the top with egg wash and sprinkle some rock salt on top.

8. Create small sized pretzels for kids.

9. Bake at 180 F for 20 minutes or until the patsry is nice and puffed up.


10. Serve these giant pretzels or the mini ones all by themselves. Enjoy!!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 550Calories from Fat 376

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 507 mg21.13%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%

Sugars 21 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet