Peanut Butter Eggs Pretzel (Printer-friendly)

Crunchy pretzel crust meets creamy peanut butter and rich chocolate for a sweet and salty treat.

# 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 or flaky sea salt

# How-To Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a mixing bowl, blend crushed pretzels, melted butter, and granulated sugar until evenly combined.
03 - Spoon approximately 1 tablespoon pretzel mixture into each paper liner. Press firmly to create a solid, even base.
04 - Freeze the prepared crusts for 10 minutes to set.
05 - In a separate bowl, combine peanut butter, softened butter, powdered sugar, and vanilla. Beat until smooth and creamy.
06 - Add 1 tablespoon of peanut butter filling onto each chilled pretzel crust, smoothing gently with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil using 30-second intervals, stirring each time until smooth.
08 - Spoon melted chocolate over the peanut butter layer in each cup, ensuring full coverage.
09 - Decorate with colored sprinkles or flaky sea salt as desired.
10 - Refrigerate the cups for at least 30 minutes until completely set.
11 - Store finished chocolate cups in the refrigerator until ready to serve.

# Expert Suggestions:

01 -
  • This recipe delivers the dream combo of crunchy, salty, and creamy, and the layering is easier than it looks.
  • Each bite is like a mini celebration—perfect for sharing or sneaking a midnight treat.
02 -
  • If you skip chilling the crust before adding filling, it will crumble and make layering tricky—learned this the hard way.
  • Using coconut oil instead of butter for the chocolate makes the topping shiny and prevents cracking.
03 -
  • Let pretzel crumbs cool before mixing so the crust doesn’t turn soggy.
  • The real secret is pressing the crust firmly—it holds everything together and prevents breakage when unmolding.
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