Decadent, sweet and salty peanut butter cup recipe. Dark chocolate and pretzels make these Peanut Butter Pretzel Cups one of my ultimate favourite treats.
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).
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.
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).
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.