Peanut Butter Eggs Pretzel Cups (Printable)

Sweet chocolate cups with peanut butter filling and crunchy pretzel crust offer perfect salty-sweet balance.

# 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

# Step-by-Step:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a medium mixing bowl.
03 - Spoon approximately 1 tablespoon of the pretzel crust mixture into each paper liner and firmly press to create an even layer.
04 - Place muffin tin in the freezer for 10 minutes to set the pretzel crust.
05 - In a separate bowl, beat peanut butter, softened butter, powdered sugar, and vanilla extract together until smooth.
06 - Scoop about 1 tablespoon of peanut butter mixture onto each chilled crust and gently smooth with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring thoroughly between each, until smooth.
08 - Spoon melted chocolate mixture over the peanut butter filling, completely covering each cup.
09 - Top with colored sprinkles or flaky sea salt as desired.
10 - Refrigerate the cups for at least 30 minutes until fully set.
11 - Store chocolate cups in the refrigerator until ready to serve.

# Expert Suggestions:

01 -
  • The salty pretzel base adds a surprise crunch that balances the creamy peanut butter filling.
  • They&apost fussy—no baking, just quick prep and a little patience for chilling.
02 -
  • If you skip chilling the crusts, the filling slips and the base falls apart—patience really pays off here.
  • I once used chunky peanut butter in a pinch, and the cups were harder to shape but still delicious—just a little messier.
03 -
  • Always let melted chocolate cool slightly before pouring, to avoid melting the peanut butter layer.
  • A touch of coconut oil makes the chocolate topping glossy and easy to bite through.
Return