Decadent, sweet and salty peanut butter cup recipe. Dark chocolate and pretzels make these Peanut Butter Pretzel Cups one of my ultimate favourite treats.
Chocolate and peanut butter are one of my all time favourite treat combos. It’s my favourite ice cream flavour, what I could eat for dinner, and have zero shame in eating a tablespoon of butter topped with chocolate chips when I’m in a pinch and need a fix (aka basically before every soccer game).
This peanut butter cup recipe is super simple, but I find it so rewarding because it’s not over the top sweet like the usual peanut butter cup recipe. Dark chocolate is melted with semi-sweet chocolate for a more balanced chocolate profile before a dollop of sweet peanut butter is placed in the centre.
Why pretzels? Well, my bank account was suffering from too many purchases of Cadbury Peanut Butter Pretzel Milk Bars mean I had to make a change. I love a couple squares of chocolate after dinner to satisfy my sweet tooth and I wondered if I could create a chocolate treat I loved as much as a Cadbury Milk Bar.
The answer is yes. These Peanut Butter Cups are my chocolate peanut butter recipe dream come true. Worth the trouble of making at home? A huge definitive yes for this. I made these, shared a bunch with my neighbours, and managed to park about a dozen in my freezer for when I need my PB and chocolate fix.
The love for my peanut butter chocolate recipes lives on through this Peanut Butter, Jam and Chocolate Tart.
And no holiday season is complete without a showing of my Great Grandma’s Peanut Butter Butterscotch Marshmallows Squares. These squares are also a no bake peanut butter wonder that are so highly addicting I recommend planning on gifting at least have the batch so you don’t overload on them.
Decadent, sweet and salty peanut butter cup recipe. Dark chocolate and pretzels make these Peanut Butter Pretzel Cups one of my ultimate favourite treats.
- 1/2 cup creamy peanut butter
- 1/3 cup icing (confectioner's) sugar
- 1 tbsp unsalted butter, melted (in microwave in short 20-30 second bursts)
- 8 oz. semi sweet chocolate, roughly chopped
- 6 oz. dark chocolate (at least 70% cocoa), roughly chopped
- 1/3 cup crushed pretzel pieces
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Using a double boiler method* melt semi-sweet and dark chocolate together. Once almost all the chocolate is melted, remove from heat and stir until remaining chocolate has melted (removing a bit early will prevent the chocolate from burning).
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While chocolate is melting, line a mini muffin pan with wrappers (or grease)**. In a medium bowl, stir together peanut butter, icing sugar, and melted butter.
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Carefully place 1 teaspoon of melted chocolate on the bottom of lined mini muffin tin (I usually do about 5-6 at a time pop in the fridge/freezer for 5-10 min). Add 2-3 scant teaspoons of peanut butter mixture, and top with another 1-2 teaspoons of melted chocolate. Top with with a pinch of crushed pretzels (or more if so desired).
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Chill for 15-30 minutes or until chocolate solidifies.
* place a heatproof bowl over top of a pot with a couple inches of water in it (bowl should never touch water). Bring water to a simmer.
** if greased, the PB cups will be more challenging to remove from the pan.
Enjoy! xo
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