Crunchy Pretzel Peanut Cups (Printable)

Delight in crunchy pretzel base layered with creamy peanut butter and silky chocolate topping.

# Ingredient List:

→ Pretzel Base

01 - 1 cup mini salted pretzels, crushed (about 2 ounces)
02 - 2 tablespoons unsalted butter, melted

→ Peanut Butter Filling

03 - 3/4 cup creamy peanut butter (6 ounces)
04 - 1/4 cup powdered sugar (1 ounce)
05 - 1/4 teaspoon vanilla extract
06 - Pinch of salt

→ Chocolate Topping

07 - 1 1/4 cups semi-sweet chocolate chips (7.5 ounces)
08 - 1 tablespoon coconut oil or unsalted butter

# Steps:

01 - Line a 12-cup muffin tin with paper liners.
02 - In a bowl, combine crushed pretzels with melted butter until evenly coated. Spoon approximately 1 tablespoon of the mixture into each muffin cup and press firmly to establish a compact, level base.
03 - In a separate bowl, whisk together peanut butter, powdered sugar, vanilla extract, and salt until the mixture achieves a smooth, uniform consistency. Distribute approximately 1 tablespoon of the peanut butter mixture onto the pretzel base in each cup and gently spread to create an even layer.
04 - In a microwave-safe bowl, heat chocolate chips and coconut oil in 30-second intervals, stirring between each interval until the chocolate reaches a completely smooth, pourable consistency.
05 - Spoon melted chocolate evenly over the peanut butter layers, using the back of a spoon to smooth the surface of each cup.
06 - Transfer the muffin tin to the refrigerator and chill for at least 30 minutes until the chocolate is completely firm and set.
07 - Remove the peanut butter cups from the paper liners and transfer to an airtight container. Maintain refrigeration until serving.

# Tips from the Pros:

01 -
  • You get that addictive sweet-salty combo in a handmade package that tastes way better than anything wrapped in foil at the checkout aisle.
  • The whole thing comes together in about 25 minutes of actual work, making it perfect for last-minute gifts or quiet Sunday afternoons.
  • People genuinely believe you spent hours perfecting these, even though the hardest part is just not eating them straight from the fridge.
02 -
  • If your chocolate seizes or gets thick and chunky while melting, don't panic—just add a tiny bit more coconut oil and stir gently. It'll come back to life.
  • The 30-minute chill time is the bare minimum. If you're in a warm kitchen, give it a full hour so the chocolate actually sets firm and doesn't smudge when you handle it.
03 -
  • Room temperature fingers make spreading easier—if your hands are cold, run them under warm water and dry them well before touching the filling.
  • The secret to the cleanest looking chocolate top is letting it set for just one full minute after pouring before you smooth it, so it's set enough to shape but still soft enough to move.
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