This recipe is absolute perfection! Nechama Fiddle writes her very own blog, cantstopbaking.blogspot.com – and she should never ever think to stop baking! When I read her blog, it is with a tissue box at hand to wipe up the saliva slowly making its way down my chin (embarrassing? Yup!)
But this one takes the cake.
Unfortunately, due to the increase in allergies, peanut butter has been rendered nearly extinct, but every once in a while (when something this exciting comes along), I pull it out from the back of the pantry. I don’t know many people who can resist the winning combination of peanut butter and chocolate. Now add some caramel and I don’t know anyone who would refuse you.
I took a platter of these over to a family meal and my cousins insisted that it tasted like a combination of peanut butter cups and rolos – sounds good enough to me. They are extremely decadent and rich so the mini cupcake is the perfect amount.
Now, four parts to a recipe for healthy food, would definitely be reason enough for me to call it quits , but temptation can really make me reach out of my comfort zone. You can make this recipe over two days, but I managed to do it all in one evening, while doing some small kitchen tasks in between steps.
There has been some recent interest in where my freezer is located – it seems to have been found because it is now bare!
I hope I’ve convinced you to try this – you won’t regret it.
Thank you Nechama for allowing us to share this recipe.
Peanut Butter Caramel Poppers makes 45 bite size poppers
• 1 cup butter or margarine
• 2 cups white sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
1. Preheat oven to 350.
2. Line 4 mini muffin tins with mini cupcake liners.
3. Melt margarine in a small pot. Remove from heat; add sugar. Mix until combined. 4.Add eggs and vanilla and stir. Add in cocoa, flour, salt and baking powder.
5. Mix just until combined.
6. Fill cupcake liners about 4/5 full.
7. Bake for about 15-18 minutes, until set.
8. Remove from oven, and cool slightly.
9. using the back of a knife, make a well in the center of each brownie
Peanut Butter Caramel:
1 cup dark corn (karo) syrup
1 cup creamy peanut butter
2 tablespoons honey
2 tablespoons vanilla sugar
1. Combine all ingredients in a small saucepan. Bring to a boil over a medium flame, and stir until smooth.
2. Remove from flame.
3. With a small spoon, fill the well of each cupcake. Work as quickly as possible, as the caramel hardens as it cools. (If it hardens, just reheat to soften)
Peanut Butter Cream:
6 cups powder sugar
2/3 cup creamy peanut butter
2 teaspoons vanilla
1/2 cup milk or soy milk
1. Combine all ingredients together in a large bowl.
2. Using an electric mixer, beat until smooth and creamy.
3. If it is too thick, add additional milk; 1 tablespoon at a time.
4. Transfer to a piping bag with a large star tip and pipe a large swirl on top of each brownie. (If you do not own a piping bag, you can use a plastic bag with the tip cut)
5. Place in freezer to let it set.
2 cups chocolate chips
2-3 tablespoons shortening
1. Combine chocolate chips and shortening in a microwave safe bowl. Microwave on high for 2 minutes, stirring half way through.
2. Transfer to a tall glass. Dip the cold brownie bites and return to the tray to set.
*as you can see in the picture – it looks really pretty without the final chocolate coating as well – so if you are feeling lazy at this point, simply omit the chocolate dip.