Peanut Butter Eggs Pretzel Crust (Print-Friendly)

Salty pretzel crust, peanut butter filling, and chocolate create festive bite-sized cups perfect for any occasion.

# 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 - Combine crushed pretzels, melted butter, and granulated sugar in a mixing bowl until fully blended.
03 - Portion about 1 tablespoon of the pretzel mixture into each paper liner and press firmly to create a uniform base.
04 - Freeze prepared crusts for 10 minutes to solidify.
05 - In a separate bowl, beat creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and cohesive.
06 - Spoon approximately 1 tablespoon of peanut butter mixture onto each chilled pretzel crust and spread evenly.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil or vegetable oil in 30-second intervals, stirring between each until silky and smooth.
08 - Spoon melted chocolate over the peanut butter layer, ensuring complete coverage.
09 - Garnish with colored sprinkles or flaky sea salt as desired.
10 - Refrigerate for a minimum of 30 minutes or until thoroughly set.
11 - Keep cups refrigerated until ready for serving.

# Expert Advice:

01 -
  • You get that familiar peanut butter chocolate combo, but the pretzel crust adds a salty crunch nobody expects.
  • They come together in under an hour, and you can make them days ahead—so stress-free when you need dessert in a pinch.
02 -
  • If you don’t crush the pretzels fine enough, the crust will crumble and never hold shape—learned that after a messy batch.
  • Let the chocolate cool a bit before pouring or it can melt the peanut butter layer and mix into a swirl.
03 -
  • Always use paper liners—otherwise, you’ll lose half your treat to the pan.
  • A tiny offset spatula makes spreading peanut butter and chocolate effortless and pretty.
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