Chocolate cups with pretzel crust, peanut butter filling, and festive toppings. Crunchy and creamy dessert bite.
# Ingredient List:
→ 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
11 - Flaky sea salt
# Directions:
01 - Line the cavities of a 12-cup mini muffin tin with paper liners.
02 - Mix crushed pretzels, melted butter, and granulated sugar in a medium bowl until well incorporated.
03 - Spoon approximately 1 tablespoon of the pretzel mixture into each muffin liner. Press firmly with a spoon to create an even crust.
04 - Transfer the tin to the freezer and chill for 10 minutes to firm the pretzel bases.
05 - In a separate bowl, beat creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and uniform.
06 - Scoop about 1 tablespoon of the peanut butter filling onto each chilled pretzel crust and smooth gently into an even layer.
07 - In a microwave-safe bowl, melt chocolate chips and coconut oil using 30-second intervals, stirring after each, until fully smooth and glossy.
08 - Spoon melted chocolate over each peanut butter layer, spreading to cover evenly.
09 - Garnish with colored sprinkles or flaky sea salt as desired.
10 - Place muffin tin in the refrigerator for at least 30 minutes to allow cups to set completely.
11 - Store prepared cups refrigerated until ready for service.
