Sara Tane
Active Time
25 Mins
Total Time
4 Hours 25 Mins
Yield
Makes 24 mini cups

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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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