Has the salted caramel saga gone on too long? Well don’t worry, it’s basically over. Enjoy this one, it’s delicious! And these little treats will be keeping me company on my drive this weekend… They probably won’t last long.
Makes 12 cups
3/4 cup granulated sugar
4 Tbsp water
3/4 cup cream
1/2 tsp vanilla
1/4 tsp salt
14 oz dark chocolate
1 tsp shortening
3/4 cup creamy peanut butter
1 tsp vanilla
1/2 cup powdered sugar
1/3 cup milk
Combine sugar and water in a heavy saucepan over medium heat. When the water dissolves, turn the heat up to high and allow the mixture to boil for a few minutes until it turns a light caramel color.
Remove from heat and stir in vanilla and cream. The caramel will seize up and take a few minutes to dissolve. Continue to stir over medium heat until dissolved. Allow it to boil for about 5 minutes until the sauce thickens. Set aside.
Melt the chocolate in the microwave in 30 second intervals, stirring in between each interval. Add the shortening, stir until smooth.
Line place liners in a mini muffin tin. Drop a tablespoon of melted chocolate in each cup. With a pastry brush, brush the chocolate up the sides of the tin.
Place the tin in the freezer for about 10 minutes until the chocolate is set.
Mix the peanut butter, milk, powdered sugar, and vanilla in a small bowl. Stir until smooth.
Spoon about a teaspoon of the peanut butter mixture into each mini muffin cup.
Spoon a little caramel sauce on top of the peanut butter, as much as will fit to fill the the cracks.
Spoon more melted chocolate over the top until the top chocolate meets the edge of the chocolate bottom.
Freeze for about 15 minutes, removing after a few minutes to sprinkle some kosher salt over the top of each cup.
Remove and enjoy!