Salty pretzel crust, peanut butter filling, and chocolate topping for a crunchy, sweet, and festive bite.
# 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 - Place paper liners into each cup of a 12-cup mini muffin tin.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a mixing bowl until evenly blended.
03 - Distribute approximately 1 tablespoon of pretzel mixture into each liner. Press firmly to create a compact crust.
04 - Freeze crusts for 10 minutes to establish their shape.
05 - Beat creamy peanut butter, softened butter, powdered sugar, and vanilla extract in a separate bowl until smooth.
06 - Spoon about 1 tablespoon of peanut butter mixture onto each chilled pretzel crust. Smooth the surface gently with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each until fully smooth.
08 - Spoon melted chocolate onto the peanut butter layer, ensuring complete coverage.
09 - If desired, garnish each cup with colored sprinkles or flaky sea salt.
10 - Refrigerate the chocolate cups for a minimum of 30 minutes or until thoroughly set.
11 - Keep cups refrigerated until serving for optimum texture.
