Pretzel Peanut Butter Cups

Pretzel Peanut Butter Cups
Staff Writer
Pretzel Peanut Butter Cups
Sally McKenney

Pretzel Peanut Butter Cups

This recipe comes from Sally's Baking Addiction, by Sally McKenney. Homemade peanut butter cups made even better with semisweet chocolate and crunchy pretzels for a salty-sweet treat.

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12
Servings
275
Calories Per Serving
Deliver Ingredients

Notes

For a milder and sweeter chocolate coating, try using milk chocolate or white chocolate instead of semi-sweet. Crunchy or homemade/natural peanut butter may be used as well. You could also make 24 to 30 smaller peanut butter cups in a mini-muffin pan.

Ingredients

  • ½ Cup creamy peanut butter
  • 20 Ounces coarsely chopped semisweet chocolate, such as Baker’s brand
  • 2 Tablespoons butter, softened to room temperature
  • ½ Cup confectioners’ sugar
  • 2 Tablespoons light brown sugar
  • 1 Teaspoon shortening

Directions

Line a 12-cup muffin pan with cupcake liners. Set aside.

Using a hand mixer or stand mixer fitted with a paddle attachment, cream the peanut butter and butter together in a medium bowl on medium speed for 1 minute. Add the confectioners’ sugar and brown sugar. Beat until combined and smooth. Place in the refrigerator until ready to use.

Melt the chocolate and shortening together in a medium microwave-safe bowl in 20-second increments until melted, stirring well after each increment. Spoon 2 teaspoons of the melted chocolate into each of the cupcake liners. To allow the chocolate to settle evenly inside, bang the muffin pan against the counter a few times. Spoon 2 heaping teaspoons of the peanut butter mixture on top of the chocolate. Bang the pan on the counter or spread with a knife. If you want a traditional-looking peanut butter cup where the peanut butter layer isn’t exposed on the sides, don’t allow the peanut butter to reach the edges of the cup.

Spoon the remaining chocolate evenly on top of the peanut butter. Once again, bang the pan on the counter until the tops are smooth. Chill in the refrigerator for at least 1 hour. Cups stay fresh stored in an airtight container in the refrigerator for up to 7 days.

Nutritional Facts

Total Fat
15g
21%
Sugar
25g
28%
Saturated Fat
10g
42%
Cholesterol
1mg
0%
Carbohydrate, by difference
32g
25%
Protein
2g
4%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
27mg
3%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Iron, Fe
2mg
11%
Phosphorus, P
9mg
1%
Sodium, Na
13mg
1%
Water
1g
0%

Pretzel Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pretzel Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.