Peanut Butter Eggs Pretzel Cups (Print)

Crunchy pretzel crust, creamy peanut butter, and chocolate layers for a sweet and salty dessert.

# 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

# Directions:

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 the mixture is evenly moistened.
03 - Spoon approximately 1 tablespoon of the pretzel mixture into each muffin liner and press firmly to create a uniform crust base.
04 - Transfer the muffin tin to the freezer for 10 minutes to chill and set the crust.
05 - In a separate bowl, blend creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and consistent.
06 - Scoop about 1 tablespoon of the peanut butter filling onto each chilled pretzel crust and smooth gently with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring after each burst, until completely smooth.
08 - Spoon melted chocolate over the peanut butter layer in each cup, ensuring the filling is fully covered.
09 - If desired, garnish with colored sprinkles or flaky sea salt before the chocolate sets.
10 - Place the tin in the refrigerator for at least 30 minutes or until the cups are fully set.
11 - Keep the chocolate cups refrigerated until ready to serve.

# Expert Advice:

01 -
  • The salty pretzel base is the secret that lifts these cups above any ordinary chocolate-peanut confection.
  • You can prep them ahead and stash them in the fridge for whenever that sweet craving hits—trust me, they disappear fast.
02 -
  • If you don’t freeze the crust, it won’t hold together and the cups will fall apart—a mistake I made once and regretted.
  • Adding coconut oil to the chocolate isn’t just for shine; it makes the chocolate layer creamier and less likely to crack when you bite.
03 -
  • Press the crust flat and all the way to the edges; uneven crusts can crumble later.
  • Add slightly less chocolate for thinner topping if you want the peanut butter flavor to shine through.
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