Peanut Butter Eggs Pretzel Cups (Printable Version)

Crunchy pretzel crust, creamy peanut butter, and silky chocolate come together for a perfect sweet-salty dessert.

# What You 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

# Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a medium mixing bowl, blend crushed pretzels, melted butter, and granulated sugar until evenly combined.
03 - Spoon about 1 tablespoon of the pretzel mixture into each muffin liner and firmly press to create an even crust.
04 - Place the muffin tin in the freezer for 10 minutes to set the crusts.
05 - In a separate bowl, beat together creamy peanut butter, softened butter, powdered sugar, and vanilla extract until completely smooth.
06 - Place about 1 tablespoon of the peanut butter mixture onto each chilled pretzel crust and gently spread to create an even layer.
07 - In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
08 - Spoon melted chocolate over the peanut butter layer, ensuring each cup is completely covered.
09 - If desired, garnish each cup with colored sprinkles or a pinch of flaky sea salt.
10 - Chill the assembled cups in the refrigerator for at least 30 minutes or until the chocolate is set.
11 - Store finished chocolate cups in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • This dessert feels like a secret victory when you bite through the crisp pretzel crust and hit that creamy peanut butter core.
  • The cups come together way faster than you'd expect, and making them is as stress-free as pressing play on your favorite playlist.
02 -
  • Once, I skipped chilling the pretzel crusts and the peanut butter squished right through—setting time matters more than I guessed.
  • Swapping coconut oil for butter made the chocolate layer seize up—stick with neutral oil for a smooth drizzle every time.
03 -
  • Use parchment paper liners if you have them—cups peel off super easily with no chocolate sticking.
  • A dusting of flaky sea salt on top turns these from good to genuinely addictive.
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