Crunchy, creamy, sweet, salty – It really doesn’t get much better than this!
INGREDIENTS
3/4 cup (200g) of sweetened condensed milk
1/4 cup (57g) of butter
15 caramels
1/2 cup (135) of creamy peanut butter
1/3 cup (41g) of powdered sugar
1/2 teaspoon of salt
1/2 tablespoon of corn syrup
Some mini twist pretzels
1 1/2 cups (270g) of chocolate
SUPPLIES
A saucepan
A couple of spatulas
Some small jars
A silicone mold
A rack
A bowl
DIRECTIONS
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low. Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars, and set them aside.
Temper or melt the chocolate, put the mold on a rack, and fill the cavities almost to the top.
Push the chocolate all the way up the sides.
Flip the mold over and let the chocolate drain out onto the SilPat.
Tap the bottom of the mold to help the chocolate find its way out.
Clean the rack, tidy up the mold, then leave the chocolate in the mold and on the SilPat to set.
Microwave the peanut butter for 20 seconds, then add in the powdered sugar, salt, and corn syrup.
Mix until its well incorporated, then set it aside.
Once the chocolate has set, place some of the peanut butter mixture into each chocolate cup.
Press a pretzel into the peanut butter mixture.
Pipe some caramel over each pretzel, keeping it below the top of the chocolate cup. You can spread it with the back of a wet spoon, if necessary.
Remelt the chocolate that was drained on to the SilPat, then spoon the chocolate into each cup, making sure you get full coverage, and leave it on the counter until it’s set.
