Make your peanut butter cups first
Melt dark chocolate with a pinch of coconut oil, and spoon a small amount into mini muffin liners. Tilt them side to side so chocolate gets up the sides. Freeze for 10 minutes
Mix your peanut butter filling together, then spoon into hardened chocolate shells. Top with more melted chocolate and freeze until ready to use
Make your peanut butter cookie dough base by mixing ingredients together until smooth, then fold in crushed pretzels
Press into 9x5 loaf tin lined with parchment paper
Prepare ganache by melting chocolate in 30 second intervals until smooth, then fold in coconut cream or peanut butter
Pour overtop your cookie dough base, then top with more pretzels and chopped pb cups
Refrigerate 1 hour for best taste and texture
