Crunchy pretzel crust, creamy peanut butter, and rich chocolate create perfect sweet-and-salty Easter treats.
# What You'll Need:
→ Pretzel Crust
01 - 1 cup salted pretzels, finely crushed
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Peanut Butter Filling
04 - 1/2 cup creamy peanut butter
05 - 2 tablespoons unsalted butter, softened
06 - 1/2 cup powdered sugar
07 - 1/2 teaspoon pure vanilla extract
→ Chocolate Topping
08 - 1 cup semi-sweet chocolate chips
09 - 1 tablespoon coconut oil or vegetable oil
→ Optional Decoration
10 - Colored sprinkles or flaky sea salt
# How to Make It:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a medium mixing bowl, combine crushed pretzels, melted butter, and granulated sugar until well-mixed.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each muffin liner. Press firmly to create an even base.
04 - Place muffin tray in the freezer for 10 minutes to set the crusts.
05 - In another bowl, beat together peanut butter, softened butter, powdered sugar, and vanilla extract until creamy.
06 - Scoop about 1 tablespoon of peanut butter filling onto each chilled pretzel crust. Smooth gently with a spoon.
07 - In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until melted and smooth.
08 - Cover the peanut butter layer in each cup with melted chocolate, using a spoon to spread evenly.
09 - Sprinkle colored sprinkles or flaky sea salt over each cup, if desired.
10 - Refrigerate for a minimum of 30 minutes or until the cups have fully set.
11 - Keep the chocolate cups refrigerated until ready to serve.
