Peanut Butter Caramel Poppers

By michaelmeiner

Ingredients

• BROWNIE
• 1 cup 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
• PEANUT BUTTER CARAMEL
• 1 cup dark corn syrup
• 1 cup creamy peanut butter
• 2 Tablespoons honey
• 2 Tablespoons vanilla sugar
• PEANUT BUTTER CREAM
• 6 cups powdered sugar
• 2/3 cup creamy peanut butter
• 2 teaspoons vanilla
• 1/2 cup milk
• CHOCOLATE DIP
• 2 cups chocolate chips
• 2 to 3 Tablespoons shortening

Details

Servings 1

Preparation

Step 1

Brownie: Preheat oven to 350. Line 48 mini muffins with liners.

Melt margarine in small pot. Remove from heat; add sugar. Mix until combined. Add eggs and vanilla and stir. Add cocoa, flour, salt and baking powder. Mix until just combined.

Fill liners mostly full. Bake for 15-18 minutes, until set. Remove from oven and cool slightly.

Using the back of a knife, make a well in the center of each brownie.

Peanut Butter Caramel: Combine all ingredients in a small saucepan. Bring to a boil over medium heat and stir until smooth.

Remove from flame. With a small spoon, fill the well of each brownie. Work as quickly as you can, as the caramel hardens as it cools. If it doesn't, reheat to soften.

Peanut Butter Cream: Combine all ingredients and beat until smooth and creamy. Pipe frosting on each brownie.

Chocolate Dip: Heat chocolate and shortening until smooth. Dip the cupcakes into chocolate.

Can also drizzle the chocolate over the peanut butter frosting, or leave it out altogether.