April 15, 2015
These Caramel Peanut Butter Cups are a copycat of a regular peanut butter cup...but with drippy caramel inside! These are a seriously gooey and indulgent dessert, perfect for the holidays.
Place the unwrapped caramels and heavy whipping cream in a microwave safe bowl. Heat on high power in 30 second increments, stirring well between each heating, until melted and smooth (about 90 seconds). Set aside.
Evenly divide the chocolate among the 12 muffin liners. (If you want the cups to be sealed, unlike the photos, use a spoon to pull some of the chocolate up the sides of the muffin liner, about halfway.)
Mix peanut butter, butter, and both sugars in a medium sized bowl using a hand mixer. Place heaping tablespoon balls of peanut butter on top of the chocolate. Dampen your hands, or spray them with cooking spray, and slightly flatten the peanut butter balls. (They’re sticky.)
Place remaining chocolate in a new bowl (don’t try and melt over the old chocolate; it might seize) and melt according to package directions. Spoon equally over the top of the caramel and spread with the back of a spoon. The chocolate will harden faster this time, since the caramel is cold. Tap the muffin pans to even out the chocolate, if needed.