Line a 24-cavity mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold.

In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.

Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don't use more than half the chocolate mixture for this.

Sprinkle some of the crushed pretzels into the chocolate, dividing them between all of the cups. Place the liners in the refrigerator or freezer for about 10 minutes to harden.

While the chocolate hardens, stir together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt until smooth and combined.

Once the bottom layer of chocolate is hard, place about 1 heaping teaspoon of peanut butter caramel over the chocolate. Pour enough of the chocolate mixture over the peanut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are done.

Sprinkle the tops with more crushed pretzels, peanuts, and flaky sea salt. Return to the refrigerator to harden completely. Store in a sealed container in the refrigerator.