Crunchy Pretzel Peanut Cups (Print Version)

A sweet-salty combination with pretzel bases, creamy peanut butter, and smooth chocolate topping.

# Ingredient List:

→ Pretzel Base

01 - 1 cup mini salted pretzels, crushed
02 - 2 tablespoons unsalted butter, melted

→ Peanut Butter Filling

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

→ Chocolate Topping

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

# Steps:

01 - Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix crushed pretzels with melted butter until well coated. Spoon approximately 1 tablespoon of the mixture into each muffin cup and press firmly to form an even, compact base.
03 - In another bowl, combine peanut butter, powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and uniform.
04 - Place approximately 1 tablespoon of the peanut butter mixture on top of the pretzel base in each cup and gently spread to create an even layer.
05 - In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring between intervals until completely smooth and homogeneous.
06 - Spoon melted chocolate over the peanut butter layers, smoothing the tops with the back of a spoon for an even finish.
07 - Chill in the refrigerator for at least 30 minutes or until the chocolate is firm and the entire cup is solidified.
08 - Remove cups from liners and store in an airtight container in the refrigerator until ready to serve.

# Helpful Hints:

01 -
  • The pretzel base gives you that addictive salt-and-crunch factor that makes people reach for a second one before they've finished the first.
  • You actually get to make something that tastes like a fancy candy shop creation in about an hour, without any fancy equipment or complicated techniques.
  • It's the kind of dessert that wins over both the chocolate purists and the sweet-salty obsessives at the same time.
02 -
  • The pretzel base needs to be pressed firmly while it's still warm from the melted butter, because once it cools, it won't compact as easily and you'll end up with a crumbly bottom instead of a sturdy one.
  • Don't skip the coconut oil when melting the chocolate—pure chocolate chips can get thick and stubborn, but that little bit of oil transforms them into something that pours and sets beautifully.
  • If your kitchen is really warm, these can get soft faster than expected, so keep them in the coldest part of your fridge and only take them out when you're ready to eat.
03 -
  • Keep your chocolate chips in a dry bowl and add the coconut oil before heating—this prevents any moisture from sneaking in, which is how chocolate gets that awful grainy texture that's almost impossible to fix.
  • If you're making these in warm weather, chill your muffin tin before adding the liners, and work quickly so the pretzel base doesn't get soft before you're finished building everything.
  • Make a double batch and freeze the extras in a sealed container—they thaw beautifully in about 10 minutes on the counter and taste almost as good as fresh ones, which is honestly magic.
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