Peanut Butter Pretzel Cups

Ingredients for 1 servings:

• 70 g butter
• 70 g powdered sugar
• 160 g creamy peanut butter
• 60 g wholemeal biscuits
• 150 g milk chocolate coating
• 150 g dark chocolate coating
• 20 pretzels
• 32 paper cases for a mini muffin tin

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

as well as Reese’s, if not better, makes 32 pieces

Place the whole-wheat biscuits in a freezer bag and roll them over with a rolling pin until they form small crumbs. Melt the butter, powdered sugar, and peanut butter in a saucepan over low heat and stir until smooth. Then add the biscuit crumbs to the peanut butter mixture and stir in. Let the mixture cool until it is lukewarm but still malleable. In the meantime, combine both types of chocolate coating in a bowl and melt slowly over a bath of warm water. Then place mini paper muffin cups into each of the mini muffin cups. Then cut/break the pretzels into small pieces so that they fit easily into the cups. Now pour about 1 teaspoon of the melted chocolate coating into each muffin cup until the bottom of the cups is completely covered. Place a few pretzel pieces on top of each. Now fill the muffin cups with about 1 teaspoon of the peanut butter mixture, leaving enough room for a few pretzel pieces and the chocolate coating. Then add a few more pretzel pieces to the butter mixture, and finally, cover each peanut butter cup with 1 teaspoon of the chocolate coating, spreading it evenly so that no peanut butter is visible. Sprinkle a few pretzel crumbs on the peanut butter cups and place the muffin tin in the refrigerator to set. Later, remove the finished peanut butter pretzel cups from the muffin tin and store them in the refrigerator.