Peanut Caramel Cups (Printable Version)
# What You’ll Need:
01 -
8 oz Reese's Peanut Butter Cup White Chocolate Minis.
02 -
2 teaspoons vanilla extract.
03 -
½ cup roasted salted peanuts.
04 -
1 cup smooth peanut butter.
05 -
2½ cups all-purpose flour.
06 -
1 cup salted butter, softened.
07 -
2 teaspoons baking powder.
08 -
1 teaspoon salt.
09 -
1½ cups golden brown sugar, packed.
10 -
½ cup granulated sugar.
11 -
2 large eggs.
12 -
24 Kraft caramels (9 oz).
13 -
8 oz Reese's Peanut Butter Cup Minis.
# Steps To Make It:
01 -
Leave the treats in the pan for 15 minutes so pulling them out is simple.
02 -
Give them another 5 minutes in the oven.
03 -
Toss a few peanuts on top of each cup.
04 -
Drop in caramel chunks and toss in some peanut butter candy bits for every cup.
05 -
Bake until the edges are golden—this’ll take about 11-13 minutes.
06 -
Push the dough down into the muffin tray making sure it forms a shell.
07 -
Now stir in the salt, flour, and baking powder.
08 -
Crack in the eggs and pour in vanilla. Mix it all in.
09 -
Mix together both sugars, peanut butter, and butter until it’s really creamy.
10 -
Spray the muffin tray with non-stick spray. Make sure it’s covered.
11 -
Get your oven hot at 350°F, or 175°C.
# Extra Notes:
01 -
Expect a soft caramel core with loads of chocolate and peanut butter in every bite. Let them chill out in the muffin tray so they don’t crumble apart.