Crunchy Pretzel Peanut Cups (Printable version)

Crunchy pretzel base with creamy peanut filling and smooth chocolate topping for a perfect sweet and salty treat.

# What You'll Need:

→ Pretzel Base

01 - 1 cup mini salted pretzels, crushed
02 - 2 tablespoons unsalted butter, melted

→ Peanut Butter Filling

03 - 3/4 cup creamy peanut butter
04 - 1/4 cup powdered sugar
05 - 1/4 teaspoon vanilla extract
06 - Pinch of salt

→ Chocolate Topping

07 - 1 1/4 cups semi-sweet chocolate chips
08 - 1 tablespoon coconut oil or unsalted butter

# Directions:

01 - Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix crushed pretzels with melted butter until well coated. Spoon approximately 1 tablespoon of the mixture into each muffin cup and press firmly to form an even base.
03 - In another bowl, combine peanut butter, powdered sugar, vanilla extract, and a pinch of salt until smooth. Place approximately 1 tablespoon of the peanut butter mixture on top of the pretzel base in each cup and gently spread.
04 - In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
05 - Spoon melted chocolate over the peanut butter layers, smoothing the tops with the back of a spoon.
06 - Refrigerate for at least 30 minutes or until firm.
07 - Remove from liners and store in an airtight container in the refrigerator.

# Expert Advice:

01 -
  • The salty-sweet contrast is absolutely addictive—pretzel crunch plays perfectly against creamy peanut butter and smooth chocolate.
  • You control every ingredient, so no mystery additives or weird aftertastes, just pure indulgence.
  • They're impossibly easy to make despite looking fancy enough to gift, and people always assume you spent hours on them.
02 -
  • Don't skip pressing the pretzel base firmly—a loose base will crumble when you bite into it, and the whole thing falls apart.
  • If your chocolate seizes during melting, it's ruined—stick with the low-and-slow microwave method and stir constantly.
  • Room temperature chocolate will re-melt on your fingers, so keep them chilled in the refrigerator until you're ready to serve.
03 -
  • Crush your pretzels by hand instead of a food processor so you get varied sizes and keep some actual crunch instead of fine crumbs.
  • If your chocolate is too thick after melting, add just one more teaspoon of coconut oil—resist the urge to add water, which will seize it immediately.
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