Homemade Take 5 Peanut Butter Cups
The ultimate sweet and salty peanut butter cups filled with peanuts, peanut butter, caramel, and pretzels.
Prep Time15 mins
Freezing Time40 mins
Muffin cups (nonstick)
- 15 oz semisweet chocolate chips
- 3/4 c crunchy peanut butter unsweetened
- 12 pretzel snaps
- 3/4 c thick caramel sauce
- Maldon seas salt
Place a muffin liner in each of twelve muffin cups.
Put slightly more than half the chocolate chips in a microwave safe bowl. Microwave for 30 seconds, then stir. Microwave for another 30 seconds and stir again until the chocolate is melted.
Spoon about a tablespoon of the meted chocolate into each muffin cup and use a small spatula or spoon to smooth it evenly across the bottoms of the cups. Scoop the remaining melted chocolate into a ziptop bag and seal the top. Place the muffin tin in the freezer for 15 minutes.
Remove the muffin tin from the freezer. Snip a small corner off the ziptop bag and squeeze a rim of chocolate around each muffin cup. Use a spoon or spatula to spread some of the chocolate up the sides a little if needed. Return to the freezer for 5 minutes.
Scoop a little less than a tablespoon of peanut butter into each muffin cup and top with a pretzel snap. Press the pretzel down to make sure it sticks into the peanut butter. Freeze for 10 minutes.
Spoon a little less than a tablespoon of caramel into each cup. Freeze for 10 minutes.
Melt the remaining chocolate in a microwave safe bowl the same way you did the first batch. Scoop about a tablespoon of chocolate into each muffin cup and smooth the tops. Sprinkle with a little Maldon sea salt. Return to the freezer.
These can be kept frozen or can be eaten at room temperature. Remove the paper liners before serving or packaging.