Crunchy pretzel crust, creamy peanut butter, and chocolate top make these decadent cups a sweet-salty delight.
# 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
→ Decoration
10 - Colored sprinkles or flaky sea salt (optional)
# How to Make It:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a mixing bowl until thoroughly blended.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each liner and press firmly to form an even base.
04 - Place muffin tin in the freezer for 10 minutes to set crusts.
05 - Beat peanut butter, softened butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
06 - Scoop about 1 tablespoon of peanut butter mixture onto each crust and smooth 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 melted and smooth.
08 - Spoon melted chocolate mixture over the peanut butter layer to completely cover.
09 - Garnish with colored sprinkles or flaky sea salt if desired.
10 - Refrigerate cups for at least 30 minutes, or until the chocolate layer is firm.
11 - Keep cups refrigerated until ready to serve.
