Peanut Butter Eggs Pretzel Chocolate (Printable)

Salty and sweet chocolate cups with peanut butter and pretzel crust, ideal for special occasions or everyday enjoyment.

# 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

# Directions:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a medium mixing bowl, thoroughly mix the crushed pretzels, melted butter, and granulated sugar until well combined.
03 - Spoon approximately 1 tablespoon of the pretzel mixture into each muffin liner and press firmly to create an even base.
04 - Transfer the tin to the freezer and chill the crusts for 10 minutes until firm.
05 - In a separate bowl, beat together the creamy peanut butter, softened butter, powdered sugar, and vanilla extract until blended and smooth.
06 - Distribute about 1 tablespoon of the peanut butter filling onto each chilled crust and smooth with a spoon.
07 - Place chocolate chips and oil in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until smooth.
08 - Spoon melted chocolate mixture evenly over the peanut butter layer to fully cover.
09 - Add colored sprinkles or flaky sea salt to each cup, if desired.
10 - Refrigerate the cups for at least 30 minutes or until firm.
11 - Keep the finished cups refrigerated until ready to serve.

# Expert Suggestions:

01 -
  • The salty pretzel crust creates the perfect contrast for the creamy peanut butter center.
  • They come together quickly, so you never have to wait long for a sweet craving to be satisfied.
02 -
  • If you rush through the freezing step, the crust won't hold—let it set fully for perfect layering.
  • Melting the chocolate slowly in short bursts keeps it from burning and guarantees a glossy finish.
03 -
  • If you're using natural peanut butter, add a bit more powdered sugar to prevent the filling from separating.
  • The coconut oil in the chocolate topping is the secret for that beautiful shiny surface every time.
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