Peanut Butter Caramel Cups

1. 1

   In a bowl, combine peanut butter, butter, powdered sugar and salt until smooth. Set aside.

2. 2

   In a saucepan, combine caramels and heavy cream. Cook on low heat until caramels have melted. Stir until smooth. Keep warm.

3. 3

   In a separate microwave safe bowl, heat chocolate in 30 second intervals until chocolate has melted and is completely smooth.

4. 4

   Drop teaspoons of the melted chocolate into paper lined, mini muffin cups (recipe makes roughly 36 so use as many pans as needed). Top chocolate with a teaspoon of peanut butter mixture followed by a teaspoon of caramel. Smooth out the caramel to cover the peanut butter. Top with another teaspoon of chocolate. Refrigerate until chocolate has set. Store in an airtight container. Makes about 3 dozen. You may have extra caramel.

5. 5

   I doubled the peanut butter recipe and made a batch with 3 cups of white chocolate.

* Per serving · 4 servings · Values may vary.

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