- 1/2 Cup creamy peanut butter
- 2 Tablespoons butter, softened to room temperature
- 2 Tablespoons light brown sugar
- 1/2 Cup powdered sugar
- 20 Ounces semisweet chocolate, coarsely chopped
- 1 Teaspoon shortening
- 12 mini-pretzels
Step 1: Line a 12-count muffin pan with cupcake liners. Set aside.
Step 2: With an electric mixer, cream 1/2 cup peanut butter and 2 tablespoons softened butter together until smooth. Add 2 tablespoons light brown sugar and 1/2 cup powdered sugar; beat until combined and smooth. Place in the refrigerator until ready to use.
Step 3: In the microwave at 20-second intervals, melt 20 ounces semi-sweet chocolate and 1 teaspoon shortening until completely melted.
Step 4: Spoon 2 teaspoons of melted chocolate into the cupcake liners; smooth the top to create an even layer. Place 2 teaspoons of the peanut butter mix in the center of the chocolate in the liners, making sure to not let the peanut butter touch the liners.
Step 5: Cover with the remaining melted chocolate; smooth to be sure it covers all the peanut butter filling. Place 1 mini pretzel in the center of each cup.
Step 6: Chill in the refrigerator for 1 hour. Store in an airtight container in the refrigerator.