Peanut Butter Eggs Pretzel Cups (Print Version)

Sweet and salty chocolate cups with creamy peanut butter and a crunchy pretzel base.

# 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

# How to Make It:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a medium bowl, stir together crushed pretzels, melted butter, and granulated sugar until thoroughly combined.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each muffin liner and press firmly to create an even base.
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 - Distribute about 1 tablespoon of the peanut butter filling onto each chilled pretzel crust and smooth using a spoon.
07 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring after each, until smooth.
08 - Spoon the melted chocolate over each peanut butter layer to cover completely.
09 - Sprinkle colored sprinkles or flaky sea salt over the chocolate, if desired.
10 - Refrigerate for at least 30 minutes, or until firm and set.
11 - Keep cups refrigerated until ready to serve.

# Additional Tips::

01 -
  • The perfect balance of salty pretzels, smooth peanut butter, and luscious chocolate in every bite.
  • No-bake and easy enough for beginner bakers or family kitchen fun.
  • Customizable with sprinkles or sea salt for festive flair.
  • Great for make-ahead entertaining and portioned for easy serving.
02 -
  • Für ein besonders sauberes Ergebnis trickse mit zwei Löffeln – einer zum Füllen, einer zum Glattstreichen.
  • Lass die Schokolade vor dem Servieren vollständig fest werden – das macht das Herauslösen leichter.
  • Die Cups lassen sich bis zu 5 Tage im Kühlschrank lagern und schmecken auch direkt aus dem Kälteschrank als kleine Erfrischung toll.
  • Probiere verschiedene Dekorationen, etwa farbige Streusel für Kinder oder Meersalzflocken für erwachsene Schoko-Fans.
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