# 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
# Method Steps:
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 fully incorporated.
03 - Distribute approximately 1 tablespoon of the pretzel mixture into each muffin liner. Press firmly to create an even layer.
04 - Transfer the muffin tin to the freezer for 10 minutes to solidify the crusts.
05 - In a separate bowl, beat creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
06 - Add about 1 tablespoon of the peanut butter filling onto each chilled pretzel crust. Gently smooth the surface with a spoon.
07 - Place semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and glossy.
08 - Spoon melted chocolate over each peanut butter layer, ensuring full coverage.
09 - Top cups with colored sprinkles or flaky sea salt as desired.
10 - Place assembled cups in the refrigerator for at least 30 minutes, or until completely firm.
11 - Keep cups refrigerated until ready to serve.
