This quick and easy homemade dessert comes together with ingredients you probably already have in your pantry.
These Peanut butter pretzel cups are truly one of those things that surprised me. I'm not going to lie to you, this recipe came about because I had leftover pretzels that were going stale. I also had some Skor toffee bits that didn't have that crunch anymore, and I wanted to clear my pantry.
These Peanut butter pretzel cups start off with a layer of salted pretzels, toffee bits, coconut oil, vanilla and maple syrup. The second layer is my copycat Reese cups filling. I promise you, it's pretty close to the actual Reese cups peanut butter filling, I also use it in my cakes and its a hit. The cups are then topped with milk chocolate and sea salt.
What I love about this recipe is that its not complicated. You can play around with measurements and nothing needs to be perfect. As I mentioned, I used whatever I had in my pantry, so if you think you want to add or substitute an ingredient, go for it! I wanted to use dark chocolate but only had milk chocolate on-hand, so you can do as you please.
Ingredients
For the base
1 1/2 cups pretzels
1/4 cup Skor toffee bits
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 tsp vanilla
For the peanut butter cup filling
1/2 cup peanut butter
1/4 cup icing sugar (you may need to add more to get the texture you like)
For the chocolate topping
1/2 cup melted chocolate (milk, dark or white)
1 tsp coconut oil
Sea salt to sprinkle
Directions
Line a mini cupcake tray with 12 mini cupcake liners.
In your food processor, add in the pretzels, toffee bits, coconut oil, maple syrup and vanilla. Blend until its all combined. The mixture should stick together when rolled into a ball. If the mixture is too dry, add more coconut oil. If its too wet, add more pretzels and blend. Set aside.
In small bowl, mix together the peanut butter and icing sugar. Set aside. If its too thick, add some milk or more peanut butter to thin it out.
Now we can start assembling. Using a spoon, dollop a small amount of the pretzel base into the cupcake liner. You only need about 1 tbsp or so for each cup. Press the mixture so it sits flat. Next, spoon about 1 tsp of the peanut butter mixture on top of the pretzel layer. Once again, flatten with a spoon. Complete this for all the cups.
In a heat proof bowl, add in the chocolate chips and microwave in 30 second increments until melted, stirring every time. Add in the coconut oil to thin out the chocolate.
Pour the chocolate mixture over each of the peanut butter cups. You'll need just enough to cover the top. Using a spoon of offset spatula, spread the chocolate so it covers the entire cup.
Top with sea salt, and allow to cool for at least an hour. Enjoy!
Notes
If you'd like to make this nut free, feel free to substitute peanut butter with any type of nut free spread.
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