Peanut Butter Eggs Pretzel Chocolate (Printable)

Buttery pretzel base, creamy peanut butter, and chocolate layered in mini cups make a perfect sweet snack.

# What You’ll 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 - Combine crushed pretzels, melted unsalted butter, and granulated sugar in a medium bowl, mixing thoroughly.
03 - Portion approximately 1 tablespoon of pretzel mixture into each lined muffin cup. Press evenly to form a firm crust.
04 - Freeze the pretzel crusts for 10 minutes until firm.
05 - In a separate bowl, beat creamy peanut butter, softened unsalted butter, powdered sugar, and vanilla extract until smooth and homogenous.
06 - Scoop 1 tablespoon of the peanut butter mixture onto each chilled pretzel crust, smoothing gently to cover.
07 - In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil or vegetable oil in 30-second intervals, stirring between each until glossy and fully melted.
08 - Spoon melted chocolate mixture over each peanut butter layer, ensuring the filling is fully covered.
09 - Sprinkle colored sprinkles or flaky sea salt atop chocolate layer, if desired.
10 - Refrigerate cups for at least 30 minutes or until firm.
11 - Store finished cups in the refrigerator until ready to serve.

# Expert Tips:

01 -
  • Each bite blends creamy peanut butter with a crackly pretzel base in a way that few desserts manage—a secret thrill for anyone who can't choose between salty and sweet.
  • They're simple to make, and chilling does most of the hard work for you, making them a go-to last minute dessert.
02 -
  • If you rush the chilling steps, the layers may seep or smear instead of holding their neat shapes.
  • Using room-temperature peanut butter and butter in the filling keeps the texture creamy and prevents lumps.
03 -
  • Let each layer cool as directed so you get clean tops and crisp bases—impatience is the enemy.
  • Adding coconut oil to the chocolate isn't just for shine—it helps the topping pop off easily with every bite.
Go Back