Mini Peanut Butter-Dark Chocolate Pretzel Cups

Preheat oven to 375°.

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.