# 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
# Step-by-Step Guide:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine finely crushed pretzels, melted butter, and granulated sugar in a mixing bowl and stir until fully integrated.
03 - Spoon approximately 1 tablespoon of pretzel mixture into each liner, press firmly to create an even base.
04 - Freeze crusts for 10 minutes to solidify.
05 - In a separate bowl, beat creamy peanut butter, softened butter, powdered sugar, and vanilla extract until the mixture becomes smooth.
06 - Scoop 1 tablespoon of peanut butter filling onto each chilled crust and smooth gently with the back of a spoon.
07 - Melt chocolate chips with coconut oil or vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until glossy and smooth.
08 - Spoon melted chocolate over each peanut butter layer to completely cover.
09 - Add colored sprinkles or flaky sea salt for finishing touch, if desired.
10 - Refrigerate for at least 30 minutes or until chocolate is firm.
11 - Keep finished cups in the refrigerator until ready to serve.
