February 25, 2014

Peanut Butter Pretzel Brownie Cups with Caramel Drizzle


  • 1 Ghirardelli brownie mix 
  • 2 eggs
  • 1 stick unsalted butter
  • Smooth peanut butter
  • Thin pretzel sticks
  • Caramel chews
  1. Spray mini cupcake tins with nonstick spray, preheat oven to 350 degrees.
  2. Follow directions according to the Ghirardelli brownie box.
  3. Poor 1 tablespoon of batter into each mini cupcake space.
  4. Crush pretzels and push into batter.
  5. Bake at 350 degrees for 10-12 minutes, using a spoon immediately push down pretzels to create a small hole in brownie.
  6. Melt peanut butter for 30 seconds, stir, poor into brownie.
  7. Melt caramel and 1 tablespoon of water for up to one minute, stirring each 15 seconds. Drizzle on top of brownies.
  8. Let cool, place in fridge to keep fresh.