Pretzel Peanut Butter Cups

Pretzel Peanut Butter Cups is a dessert that serves 24. One serving contains 279 calories, 7g of protein, and 9g of fat. For 59 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 14288 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Alaska from Scratch. If you have powdered sugar, creamy peanut butter, chocolate chips, and a few other ingredients on hand, you can make it. With a spoonacular score of 25%, this dish is not so excellent. Try Peanut Butter Caramel Pretzel Cookie Cups, Chocolate Pretzel Peanut Butter Cups: Take 5-Inspired (Gluten Free, Refined Sugar Free + Vegan), and Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Line your muffin pan with muffin liners. Set aside. To a small saucepan over medium heat, add the peanut butter, butter, and brown sugar, stirring until melted, smooth, and well-combined. Remove from the heat and begin to gradually add the powdered sugar, mixing well until the mixture comes together. Set aside and cool while you continue with the next step. Melt the chocolate chips and the shortening in a microwave safe dish (I use a glass measuring cup), in 30 second increments, stirring between each go. When smooth, use a teaspoon and spoon chocolate into the bottom of each muffin liner. Using a small cookie scoop or a teaspoon, get a small amount of the peanut butter mixture and roll into a ball. Flatten the ball into a disc. Place the disc of peanut butter on top of the melted chocolate and press down gently to encourage the chocolate to come up around the sides of the peanut butter. Spoon more melted chocolate on top of each of the peanut butter discs to cover. Press a pretzel gently into the top of each candy. Refrigerate about 30 minutes until set. Store in an airtight container at room temperature for serving. Or these also keep well in the refrigerator or freezer.

 

Step by step:

1. Line your muffin pan with muffin liners. Set aside. To a small saucepan over medium heat, add the peanut butter, butter, and brown sugar, stirring until melted, smooth, and well-combined.

2. Remove from the heat and begin to gradually add the powdered sugar, mixing well until the mixture comes together. Set aside and cool while you continue with the next step. Melt the chocolate chips and the shortening in a microwave safe dish (I use a glass measuring cup), in 30 second increments, stirring between each go. When smooth, use a teaspoon and spoon chocolate into the bottom of each muffin liner. Using a small cookie scoop or a teaspoon, get a small amount of the peanut butter mixture and roll into a ball. Flatten the ball into a disc.

3. Place the disc of peanut butter on top of the melted chocolate and press down gently to encourage the chocolate to come up around the sides of the peanut butter. Spoon more melted chocolate on top of each of the peanut butter discs to cover. Press a pretzel gently into the top of each candy. Refrigerate about 30 minutes until set. Store in an airtight container at room temperature for serving. Or these also keep well in the refrigerator or freezer.

Nutrition Information:

covered percent of daily need