Oh. Em. Gee. I even surprised myself with this one. Yesterday was my longtime friend Matt’s 24th birthday. 24. Yikes, we’re old. Anyways, cupcakes seemed a little inappropriate and overplayed for his birthday treat and he’s my all-time guinea pig for new recipes so I decided to give this one a shot. Salted Caramel Peanut Butter Cups. They were just as decadent and incredible as they sound. These will probably be my new go-to as far as simple-yet-awesome recipes go. They take virtually no time to make and you probably have all of the ingredients in your pantry already. The salt is definitely clutch too. They’re just so so great. Ok, I’ll stop now. Here’s the recipe:
1 cup creamy peanut butter
1 1/2 tbsp salted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
16 oz chocolate chips
1 tbsp shortening
1/2 cup caramel sauce
sea salt or kosher salt
1. Place mini cupcake liners in 24-cup mini cupcake tins. (Mine stuck to the paper a little bit, so next time I might spray mine with a little non-stick spray? Give it a shot. It can’t hurt.)
2. For the peanut butter filling, mix peanut butter, softened butter, powdered sugar and vanilla together until well combined. Set aside.
3. Place chocolate chips and shortening in a microwave safe bowl and nuke until just melted. Stir often until mixture is smooth. Using a piping bag (or pastry brush) coat the inside of the liners with about a teaspoon of chocolate. I piped a circle around the edge and then used the back of a spoon to spread the chocolate all over the liner to ensure it was all covered. Place the muffin tin in the freezer until the chocolate hardens (about 5 minutes).
4. Remove the pan from the freezer and fill each cup with a teaspoon of the peanut butter mixture. I used a slightly damp back of a spoon to flatten the peanut butter a bit. Top the peanut butter with some caramel. Pipe out chocolate until the peanut butter and caramel are covered. I lightly banged the pan on the counter a couple times to smooth out the chocolate on top. Lastly, top your cups with a pinch of sea salt
5. Chill in the fridge or freezer until chocolate hardens again. ENJOY!
[Yields 24 peanut butter cups]
Recipe adapted from Mountain Mama Cooks