Peanut Butter Pie Bites

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1. 1
   To make the pretzel crust: Add the pretzel nuggets to a food processor and blend into fine crumbs. Add the peanut butter and honey and blend until well incorporated.
2. 2
   Press 1 heaping tablespoon of the crust mixture into and up the sides of each cup of a nonstick 24-cup mini muffin pan (or spray with nonstick cooking spray if not a nonstick pan). Place in the freezer while you prepare the filling, or refrigerate for at least 1 hour.
3. 3
   Meanwhile, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and cream cheese on medium speed until smooth. (You can also use a hand mixer.) Add the powdered sugar and beat on low speed, increasing to medium, until well combined. Add the whipped topping and beat on low until just incorporated. Turn the mixer to medium-high and beat until smooth and creamy.
4. 4
   Fill each crust completely full with filling, about 1 tablespoon. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
5. 5
   Run a knife around the edge of each bite to remove from the pan. When ready to serve, garnish with a pretzel nugget half or crushed pretzels.