Salted Caramel Peanut Butter Cups Recipes

SALTED CARAMEL & NUT CUPS

Steps:

• In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

SALTED CARAMEL PEANUT BARS

Steps:

• Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
• Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
• Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
• Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

SALTED CARAMEL PEANUT BUTTER CUPS

Steps:

• For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing.
• Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before.
• For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together.
• Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes.
• Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately.