mini-pie recipe last week). Whether it’s for a last minute dinner party, or when you get a hankering for something sugary and your insatiable sweet tooth just can’t wait for a batch of chocolate chip cookies (my insatiable sweet tooth can never wait for a batch of cookies), these single serving pretzel cups are perfect because they can practically be thrown together with closed eyes.I’m a huge proponent for desserts that come together within minutes and don’t require much of the preparer (says the lady who posted a
And with your hands tied behind your back.
The idea for this recipe came to me last summer when I had a craving for s’mores but no access to an open flame. Naturally, s’mores cups were born and since then I’ve tinkered with the recipe and have come up with a variety of different flavor combinations (white chocolate with cherries and almond meal, bananas and caramel with shortbread cookies, etc). The best part about this recipe (aside from it being so easy to make, of course) is that it’s super flexible, and if you’d rather use chocolate hazelnut spread or cookie butter in place of the creamy peanut butter, knock yourself out.
Making pretzel flour is incredibly easy if you have a spice grinder or a food processor. I found the spice grinder to yield a finer crumb, but mine could only process a few handfuls of pretzels at a time which made it a bit more time consuming compared to zapping the pretzels in a food processor. If you don’t have either of the aforementioned appliances, you can smash the pretzels to bits using the trusty rolling pin/plastic bag method, but your pretzel crumbs won’t be nearly as flour-like. If you’d prefer to use graham crackers, biscuit cookies, or nut meal in place of the pretzel flour, make sure you increase the salt to 1/4 teaspoon to make up for the salt you’ll be missing from the pretzels.
Peanut Butter & Chocolate Chip Pretzel Cups
- 3/4 cup whole spelt flour
- 1/2 cup pretzel flour, see notes above
- 1/2 cup sucanat (or brown sugar)
- 1/8 tsp fine sea salt
- 1/2 cup vegan butter, cold
- 3 tbsp creamy peanut butter, melted
- 1/4 cup semi-sweet chocolate chips
Preheat oven to 350˚F. Lightly oil a 12 cup muffin pan then sprinkle with flour; set aside. In a large mixing bowl, whisk together the flours, sucanat (or brown sugar), and salt. Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger crumbs. Press about 2 tablespoons of the crumble into each muffin well; pack tightly and press up the sides a bit. Divide the melted peanut butter and chocolate chips evenly between the prepared muffin wells then lightly sprinkle the remaining crumble over top (you may need to press the small crumbs together to create larger, pea-sized crumbs). Press each finished cup firmly to pack. Bake at 350˚F for 10-12 minutes. Allow to cool in pan for 30 minutes then carefully invert onto a cooling rack. Store in an air tight container for up to five days.