Line a mini muffin pan with paper liners. Set aside.
In a medium microwave safe bowl, melt the cookie butter, peanut butter and ¼ cup coconut oil in 30 second intervals, mixing until smooth.
Divide evenly into the prepared muffin pan. Place in the freezer.
Meanwhile, melt the Nutella and remaining coconut oil in a microwave safe bowl in 30 second intervals, mixing until smooth. Pour on top of the slightly frozen cookie butter cups. Top with a mini pretzel and place in the freezer to harden completely.