This is for the people who need more than just a plain peanut butter cup.
You crave adventure. Simplicity is your arch enemy, and vanilla makes you cringe. Well here’s good news for you, my friend. You need not fear the ho-hum peanut butter cup any longer, for I have reinvented it specifically to suit your needs for the new and enticing.
Behold: Chocolate Biscoff Pretzel Cups.
We’ve nixed traditional peanut butter in favor of rich and creamy Biscoff spread (never heard of Biscoff? Check out this post). Then, to add the salty-sweet balance we know and love in a traditional peanut butter cup, we topped these chocolate goblets of Biscoff with crunchy, salty pretzels. Together, the flavors and textures blend beautifully, creating a confection similar to the classic PB cup, but so much more invigorating for your taste buds.
Let us not neglect the fact that these are a cinch to make. They could be a delicious gift for the candy lover in your life, or a sinful self-indulgence for your salty-sweet craving-self. They’re a refreshing switch-up from good ol’ Reeses, and a great way to introduce yourself to Biscoff if you haven’t done so yet. But seriously…if you haven’t tried Biscoff yet, then you haven’t lived! I actually had to stop buying it because I just eat it by the spoonful. It’s a problem.
A Few Tips Before You Get Cooking:
- Since it’s summertime, you’ll want to store these guys in the fridge. Or better yet, you can freeze ‘em for an extra chilly treat.
- You could do this same thing with peanut butter instead if you’re really stuck on old-fashioned PB cups.
- Get my original PB cup recipe (with both milk & white chocolate versions) here.
- You can make these in mini cupcake pans for smaller cups.
Chocolate Biscoff Pretzel Cups
By The Smart Cookie Cook
Yield: about 18 cups
- 2 cups (12 ounces) milk chocolate chips
- 4 bars of milk chocolate(1.55 ounces each), coarsely chopped
- 1 cup creamy Biscoff Spread, divided
- 1 tbsp. butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon salt
- 18-2o pretzels
- In a small bowl, combine 1/2 cup Biscoff, butter, confectioners’ sugar and salt until smooth; set aside.
- In a microwave-safe bowl,cook the chocolate chips, remaining Biscoff, and candy bars on high in 30 second intervals, stirring in between until melted and smooth.
- Fill paper-lined muffin cups 1/4 full with chocolate mixture. Top each with about a tablespoon of Biscoff mixture; top with another spoonful of chocolate mixture so that peanut butter is completely covered. Top each with a pretzel. Refrigerate until set. Store in an airtight container.