Peanut butter, pretzel, and chocolate is an unrivaled trio. The perfect balance of sweet and salty, as well as creamy and crunchy, these adorable, bite-sized desserts are sure to be a crowd pleaser. Easy to make and assemble, these indulgent dessert cups are great for cocktail parties and potlucks. This recipe can also be adapted to be served in a 9x9-inch baking pan.

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Credit: Sara Tane

Recipe Summary

total:
4 hrs 25 mins
active:
25 mins
Yield:
Makes 24 mini cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • In a large bowl, combine pretzels, butter, and sugar, tossing to coat.

  • Using your fingertips, press the pretzel mixture along the bottom and the up sides of each cup in a (24-cup) mini muffin tin. Bake at 375° until crusts are golden brown and set, about 10-12 minutes. Let cool completely.

  • In the bowl of a stand mixer, beat heavy cream until stiff peaks form. Transfer to a separate bowl; chill until ready to use. Combine peanut butter, cream cheese, light brown sugar, vanilla extract, and salt in the bowl of a stand mixer; mix until combined and fluffy. Using a rubber spatula, fold the whipped cream into the peanut butter mixture. Add 2 tablespoons of peanut butter mixture to each pretzel cup. Transfer to fridge; chill for at least 4 hours.

  • Combine chocolate and oil in a medium saucepan over low heat; cook, stirring constantly, until melted. Let cool slightly and drizzle over the assembled cups. Serve immediately or cover and return to refrigerator for up to 5 days.

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