Living in my sorority house is awesome because I live with so many people I care about, plus we have a fantastic chef who feeds me for every meal, but sometimes I just want to cook too. Which is unfortunate because we only have a fridge, a microwave, a toaster oven and a panini press in our “night kitchen.” This forces me to get creative with what I decide to cook when I get into these moods. While I plan to acquaint myself with the toaster oven soon, I figure the microwave will work for now. Especially when I just want to make candy and feed my sorority sisters.
(This recipe is inspired in part by a peanut butter cups recipe from Food52.)
4 tablespoons butter, melted
1/4 cup light brown sugar
1/2 cup powdered sugar
1/3 cup crushed pretzels
1 cup creamy peanut butter
3 bags (36 ounces) of semi-sweet chocolate chips
Coarse sea salt to taste
1. Mix the butter, sugars and pretzels in a medium-size bowl.
2. Stir in peanut butter until thoroughly mixed.
3. Melt two bags of chocolate chips in a separate bowl, microwaving on high in 30-second increments until melted. Add the last bag of chocolate chips, and continue microwaving until melted.
4. Pour half of the melted chocolate in a separate microwave-safe bowl and set aside.
5. Arrange cupcake wrappers on a tray and pour enough chocolate into each to coat the bottom. Tap the tray on the counter to flatten the chocolate, then place in the freezer for 10 minutes to solidify.
6. Scoop a quarter-sized amount of the peanut butter mixture into the center of each chilled cupcake wrapper, and place back in the freezer to chill for 10 more minutes.
7. Spread the remaining melted chocolate (which you may have to re-melt) on top of each peanut butter cup, again tapping on the counter to flatten it out.
8. Sprinkle a pinch of coarse sea salt on top and stick a pretzel fragment into each peanut butter cup, then cool in the refrigerator before enjoying all of them in a surprisingly short time span.
Makes 50 peanut butter cups