peanut butter-caramel cups

True conversation (I swear). 

hubby: can you make me some pb cups?

me: yes!  can I kick it up a notch?

hubby: what does that mean? it won't be infused with lavender and goat's milk?

me: :::wheels in motion, wondering if I've done goat milk brownies yet::::

No, it won't be, I just want to make a batch of pb cups with caramel, and maybe some sea salt, and--

hubby: can I have a plain one in there?

me: why do you want the same thing?

hubby: because it's good & dependable! why do you always want to kick things up a notch?

me: because my blog readers I want it that way! I am their recipe guinea pig, their experimentor!

hubby: really? experimentor?

me: yeah, it's a word....

I married a non-foodie.  

My darling husband when I met him ate his same dinner out of a cardboard box--a pizza, almost

every night from "whatever sucky pizza joint".

Reese's pb cups were 'gourmet' to him.

Fresh strawberries or berries were something he'd see on TV.

Broccoli would be eaten if it was boiled to the 'smushy' stage.

Yep.  Imagine the challenge there?

I was asked to try the New York Baking Co. silicone baking cups.

And I have to say I'm so glad I said yes. 

These are hands down the best idea for making candy cups, muffins, anything sticky too like caramel sticky buns! Very easy to clean, but my favorite part is the BPA-free. 

I highly recommend these. Well worth the $12.95 price on Amazon.

They have a lifetime guarantee too! Highest rated in satisfaction on Amazon!

So far pretty easy to make right?

I love those caramel bits.

If you remember, I found those with my last recipe the butter-caramel bars.

These melt perfectly, just follow the instructions on the back.

You need to use a tiny amount of water in with the caramel bits.

Also, it doesn't stress this, but I will, make sure to keep stirring (a lot) while heating these up

in the microwave.  Heat for 15-20 seconds, then stir, heat for 15-20 seconds then stir, repeat, repeat

until they are melted.

When they are done the caramel will be thin, so let this sit a bit (5 minutes or more?) and it does

thicken right up.  Patience is key here.

See how easy the silicone baking cups come off?

Love this.

peanut butter-caramel cups

print recipe

chocolate base & topping:

12 oz bittersweet chocolate, divided (60-70% cocoa is best)

pb filling:

8 ounces crunchy peanut butter (I used half a 16 ounce jar of crunchy peanut butter)

1-2 TB confectioners’ sugar

½ cup crushed graham crackers (course chop not chunks)

2 pinches of sea salt

caramel filling:

5-6 ounces (use half a 10 ounce bag) of caramel bits 

they melt better in the microwave if you add in 1-2 ts of water + stir a lot!

cook notes:  

these silicone molds made this so much easier.  Not only for holding up a firm pb cup but for ease of use for removing the cups.  Plus you don’t need a pastry brush for coating the sides, you just fill with melted chocolate and turn the cups to coat!  So easy!

You don’t have to use crunchy peanut butter, smooth is good too.  

I just love the extra crunch and texture.  

I found that using the caramel bits made melting so much easier.  

You really need to stir the caramel (a lot) in order for it to melt right. 

In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit, as it’s easier to form into balls.

In a double boiler, carefully melt HALF the chocolate (set a metal bowl on top of a saucepan with boiling water). If you have your own way of melting chocolate then please go right ahead. 

I used regular cupcake silicone molds, so much easier to use.  If you choose to use paper liners, use a couple of liners to help hold the structure of the pb cups.

I placed a generous tablespoon amount of melted chocolate in the cup, and then swirled it around to coat 3/4 of the cup.  Do this for all the cups (8-9) and place on baking sheet to let set up/harden. 

Or if you’re using paper cups then use a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. 

For the peanut butter mixture, mix all the ingredients in a small mixing bowl, cover with plastic wrap and let sit in fridge until molds have completely hardened

When ready to fill the cups, form tablespoon balls, place in the molds. 

Spoon more melted chocolate on top of each cup, make sure to get filly in around the sides too.  

Melt the caramel bits according to package directions (or use your own homemade caramel).  I found that adding a bit of water to the caramel bits, and microwaving in 15 second bursts while constantly stirring made the caramel come out perfectly.  It will be thin when it comes right out of the microwave, so let it sit for 5 minutes then it’s perfect!

When ready to pour in the caramel, use a spoon to fill them.  Don’t fill to the top of the cup! Make sure to pour caramel on the sides for even distribution.  Let these sit in fridge for 15-20 minutes to firm up.

Meanwhile, melt the remaining half of the chocolate over double boiler.

When ready to coat the tops of the peanut butter cups, use a spoon to place about ½ a tablespoons size (maybe a little more?) over the tops. Make sure the chocolate gets on the sides.  Let these sit or room temperature to harden.  You can put them in the fridge if you’re in a hurry. 

Just keep in mind the peanut butter cups are best tasting at room temperature.
I put a little sea salt on the tops of the peanut butter cups as decoration and taste; optional of course.

makes 9 regular (cupcake size) pb cups