Peanut Butter Eggs Pretzel (Printable)

Creamy peanut butter cups with crunchy pretzel crust and rich chocolate topping for a deliciously sweet treat.

# 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
11 - Flaky sea salt

# Step-by-Step:

01 - Line a 12-cup mini muffin tin with paper liners to ensure easy removal.
02 - In a medium mixing bowl, blend crushed pretzels, melted butter, and granulated sugar until the mixture resembles wet sand.
03 - Distribute approximately 1 tablespoon of pretzel mixture into each muffin liner. Press firmly to create an even crust.
04 - Transfer muffin tin to the freezer and chill for 10 minutes to set the pretzel bases.
05 - In a separate bowl, beat together creamy peanut butter, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and homogenous.
06 - Scoop about 1 tablespoon of peanut butter mixture onto each chilled pretzel crust. Gently smooth the surface using a spoon.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil or vegetable oil, heating in 30-second intervals and stirring thoroughly between each until completely smooth.
08 - Spoon melted chocolate atop the peanut butter layer in each cup, ensuring full coverage.
09 - Garnish the tops with colored sprinkles or flaky sea salt as desired for added visual appeal.
10 - Place muffin tin in refrigerator for a minimum of 30 minutes, allowing cups to fully set.
11 - Maintain finished cups refrigerated until ready for serving. Store up to 5 days in an airtight container.

# Expert Advice:

01 -
  • The salty pretzel base is secretly the star& it makes every bite sing.
  • This dessert is fast, foolproof, and honestly addictive enough to need hiding from midnight snackers.
02 -
  • If you under-press the pretzel crust, cups fall apart—more pressure means more crunch.
  • Let the chocolate cool slightly before pouring& it won’t melt the peanut butter layer and stays glossy.
03 -
  • For even crust distribution, use the back of a spoon and check the thickness in each cup.
  • A touch of coconut oil in the chocolate creates a satiny finish that doesn’t crack.
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