Pretzel Peanut Butter Cups
Adapted from [Brown Eyed Baker|http://www.browneyedbaker.com/2011/08/02/homemade-peanut-butter-cups/]
Yields: 24 mini peanut butter cups
Ingredients
- 1/2c creamy peanut butter
- 2T butter
- 2T brown sugar
- 2/3c powdered sugar
- 2c chocolate chips (I used 1c milk chocolate and another 1c semi-sweet chocolate in two separate batches, for variety)
- 2T shortening
- 24 bite-sized pretzels
- Other items you'll need:
- mini muffin pan*
- mini muffin liners
Instructions
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.