Peanut Butter Eggs Pretzel Cups (Print View)

Crunchy pretzel crust, creamy peanut butter filling, and chocolate topping for a delightful treat.

# Components:

→ 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 mixing bowl, combine crushed pretzels, melted butter, and granulated sugar until well blended.
03 - Spoon about 1 tablespoon of pretzel mixture into each muffin liner and press firmly to form an even base.
04 - Freeze the crusts for 10 minutes to set.
05 - In a separate bowl, beat peanut butter, softened butter, powdered sugar, and vanilla extract until creamy and smooth.
06 - Scoop about 1 tablespoon of peanut butter mixture onto each chilled pretzel crust and smooth with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second increments, stirring after each, until completely smooth.
08 - Spoon melted chocolate over the peanut butter layer in each cup to cover.
09 - Finish with colored sprinkles or flaky sea salt, if desired.
10 - Refrigerate for at least 30 minutes or until cups are firm.
11 - Store in the refrigerator until serving.

# Expert Advice:

01 -
  • The salty, crispy pretzel crust is such a playful twist on classic chocolate cups.
  • They come together quickly—just right when you want an impressive treat without hours in the kitchen.
02 -
  • Once I tried mixing the butter too hot and the pretzel crust turned out soggy and unstable—make sure to let it cool a bit.
  • If you don't freeze the crust, everything melds together in a sticky mess; chilling is absolutely crucial.
03 -
  • Crush pretzels in a sealed bag with a rolling pin for less mess and more uniform pieces.
  • Microwave chocolate in short bursts—never all at once—to prevent burning.
Return