Hayl's Kitchen

Name: White Chocolate PB-CARAMEL PRETZEL CUPS
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: International
Ingredients: PB2 Peanut Butter, Powdered; SIGNATURE SELECTS Flavored Syrup, Sugar Free, Caramel; think! High Protein Bar, 20g Protein, Creamy Peanut Butter; Talking Rain AQA Water, 9.5 pH; Lotte Pretzel Stick, Cocoa Chocolate; Toll House Premier White Morsels; Hollywood Beauty Coconut Oil

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White Chocolate PB-CARAMEL PRETZEL CUPS

Serves 615 mins prep0 mins cook

Easy, homemade, sugar-free, and low-fat White Chocolate PB-Caramel Pretzel Cups with a crunchy base, creamy peanut butter caramel, and a smooth white chocolate topping.

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Instructions

Line a 6-cup muffin pan with cupcake liners or a small loaf pan with parchment paper (if using a loaf pan, cut into 6 bars when done). Mix ingredients for the pretzel base, divide equally among the liners/pan, and press down firmly. Place the pan in the freezer for 10 minutes to harden. Next, mix the ingredients for the caramel until smooth. Pour the caramel mixture evenly over the pretzel base and smoothen the top with the back of a spoon. Freeze again for another 10 minutes. Finally, melt the white chocolate and coconut oil together in a bowl (place the bowl in a bigger bowl of boiling water and stir until melted). Pour the melted chocolate over the caramel layer and shake the pan gently to spread evenly. Freeze for a final 10 minutes before serving. If using a loaf pan, cut into 6 bars.

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