Peanut Butter Eggs Pretzel Chocolate (Printable)

Easy chocolate cups with peanut butter filling, pretzel crust, and festive topping for any celebration.

# 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

# How to Make:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a mixing bowl. Stir until well combined.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each paper liner. Press firmly to form an even base.
04 - Freeze the crusts for 10 minutes to allow them to set.
05 - Mix creamy peanut butter, softened butter, powdered sugar, and vanilla extract in a separate bowl. Blend until smooth and creamy.
06 - Scoop 1 tablespoon of peanut butter filling onto each chilled pretzel crust. Smooth the top with a spoon.
07 - Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
08 - Spoon melted chocolate mixture over the peanut butter layer, covering it evenly.
09 - Sprinkle colored sprinkles or flaky sea salt over the chocolate layer, if desired.
10 - Refrigerate cups for at least 30 minutes, or until chocolate is firm.
11 - Keep refrigerated until ready to serve.

# Expert Tips:

01 -
  • When you bite into these cups, the salty crunch and sweet creamy layers surprise your taste buds in the best way.
  • They're adorable enough for a party, but easy enough to whip up just because you're craving something special.
02 -
  • If you rush the chilling step, the peanut butter filling melts into the crust—wait for a firm base before layering.
  • Using coconut oil in the chocolate makes it smooth and keeps it from cracking, a trick I learned after too many messy cups.
03 -
  • Press the pretzel crust tightly so it stays crisp after chilling.
  • A gentle shake after adding chocolate helps make every cup look polished.
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