Crunchy Pretzel Peanut Cups (Print Version)

A sweet and salty treat featuring a crunchy pretzel base, creamy peanut filling, and smooth chocolate topping.

# What You'll Need:

→ 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

# How to Make It:

01 - Line a 12-cup muffin tin with paper liners.
02 - In a bowl, combine crushed pretzels with melted butter until evenly coated. Distribute approximately 1 tablespoon of mixture into each muffin cup and compress firmly to create a compact, even base layer.
03 - In a separate bowl, whisk together peanut butter, powdered sugar, vanilla extract, and salt until the mixture reaches a smooth, spreadable consistency.
04 - Place approximately 1 tablespoon of peanut butter mixture over the pretzel base in each cup and gently spread to create an even layer.
05 - In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each interval until the mixture is completely melted and smooth.
06 - Spoon melted chocolate evenly over the peanut butter layers in each cup, using the back of a spoon to smooth the tops and ensure complete coverage.
07 - Place the muffin tin in the refrigerator for a minimum of 30 minutes until the chocolate coating is completely firm and set.
08 - Remove the peanut butter cups from the paper liners and transfer to an airtight container. Store in the refrigerator until ready to serve.

# Additional Tips::

01 -
  • They taste professionally made but come together in under thirty minutes of actual work time.
  • The pretzel base gives you that unexpected crunch that makes people ask what makes yours different.
  • You can customize the chocolate darkness or swap in different nut butters without throwing off the whole thing.
02 -
  • If your chocolate looks grainy or thick after melting, it's seized—add a tiny splash of oil and stir gently to rescue it, then let it cool before using.
  • The peanut butter layer needs to be completely cool before you pour chocolate on top, or the heat will make it greasy and your layers will meld together.
03 -
  • If your kitchen is warm, chill your peanut butter mixture for ten minutes before spreading it, or it'll be too soft to stay in a neat layer.
  • Use a small offset spatula instead of a spoon when spreading the peanut butter—it gives you way more control and makes the layers look intentional.
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