I’ve made this recipe a few times and it’s awesome! But I went a little bit of a different route this time and whoa, it was uh-mazing. I don’t have the patience to make pretty peanut butter cups like these. No. These are messy and imperfect but perfect, you know? They hit the spot and they are made with natural ingredients so you can feel good about eating
them all a few for dessert. One of my favorite things about this recipe is that you store the finished product in the freezer. They are nice and cold when you bite in but then they slowly start to melt in your mouth. Heavenly.
Pretzel Peanut Butter Cups
Makes approx 9
1/2 cup peanut butter, I used Skippy Natural
6 oz semi-sweet chocolate, I used 1/2 bag of chips
2 tbsp milk
3 tbsp sugar
1 tbsp instant espresso powder, instant coffee will work
20 hard mini pretzels, crushed + more for topping, I used 5 more
9 cupcake liners *only if you are using a metal cupcake pan, I used a silicone pan so I did not use paper liners
Add the peanut butter, 2 tbsp sugar and crushed pretzels in a small sauce pan over medium low heat. Stir until the peanut butter is melted the sugar has dissolved.
Pour the peanut butter mixture into the muffin tins/liners filling them about 3/4 of the way up. An easy way to do this is with a cookie dough scoop. Return the pan to the heat (nope – you don’t even need to clean out the pan) and add the chocolate, milk, espresso powder and remaining sugar. Stir until everything is melted together and the mixture coats the back of a spatula.
Pour the chocolate over the peanut butter.
Top with crushed pretzels.
Put the peanut butter cups in the freezer until they set, about 1 hour.