Salty pretzel crust, peanut butter filling, and rich chocolate create a crunchy, creamy, sweet treat.
# Components:
→ 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 (optional)
10 - Colored sprinkles or flaky sea salt
# Directions:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a medium bowl until thoroughly blended.
03 - Spoon 1 tablespoon of the pretzel mixture into each muffin cup and press firmly to create an even layer.
04 - Freeze the crusts for 10 minutes to set.
05 - In a separate bowl, beat together peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
06 - Place 1 tablespoon of the peanut butter mixture on each chilled pretzel crust. Smooth gently with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil (or vegetable oil) in 30-second intervals, stirring after each, until fully smooth.
08 - Spoon melted chocolate over the peanut butter layer in each cup, covering completely.
09 - Top with colored sprinkles or flaky sea salt if desired.
10 - Refrigerate for at least 30 minutes or until the cups are set.
11 - Keep refrigerated until ready to serve.
