Crunchy pretzel crust, creamy peanut butter, and chocolate create a sweet and salty dessert perfect for any occasion.
# What you 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
→ Decoration
10 - Colored sprinkles or flaky sea salt, optional
# Directions:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a medium mixing bowl, blend crushed pretzels, melted butter, and granulated sugar until evenly incorporated.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each muffin cup. Press firmly to create a uniform crust.
04 - Freeze crusts for 10 minutes until set.
05 - In a separate mixing bowl, beat together creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
06 - Distribute about 1 tablespoon of peanut butter mixture onto each pretzel crust. Smooth gently with a spoon.
07 - In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring after each, until fully melted and glossy.
08 - Spoon melted chocolate mixture over peanut butter layers to cover completely.
09 - Sprinkle colored sprinkles or flaky sea salt atop chocolate layer for garnish, if desired.
10 - Refrigerate cups for at least 30 minutes, or until firm.
11 - Store in the refrigerator until ready to serve.
