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Pretzel Peanut Butter Cookie Candy Brownie Cupcake Recipe


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     Pretzel Peanut Butter Cookie Candy Brownie Cupcake

Category   Desserts - Breads
Sub Category   None
Servings   24

•2 ˝ cups crushed butter pretzels
•1 cup melted butter
•5 tbsp sugar
•Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
•Brownie Mix (13×9 family size box - all the ingredients the mix calls for)
•Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)

Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press 1 heaping tsp of pretzel mix into each lightly greased cupcake cup with a total of 24 cupcakes.
Make the cookie dough according to the package. The easiest way I found to fit the cookie dough in the cupcake cups was to roll out the dough and cut out circles with a 2 1/2 inch biscuit cutter. It cuts the dough into perfect circles for the pan. Lightly set the dough circles onto the pretzel crust.
Unwrap 24 snack-size Reese’s Peanut Butter cups and place one into each cup. Whip up your brownie mix and pour 2 tablespoons of brownie over each peanut butter cup. Bake at 350 degrees for 28-30 minutes. Cool for about 15 minutes and then slightly loosen the edges from the pan with a sharp knife. When you get the knife under the cupcake, they should pop right out of the pan easily.

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