Peanut Butter Caramel Cups

In a bowl, combine peanut butter, butter, powdered sugar and salt until smooth. Set aside.

In a saucepan, combine caramels and heavy cream. Cook on low heat until caramels have melted. Stir until smooth. Keep warm.

In a separate microwave safe bowl, heat chocolate in 30 second intervals until chocolate has melted and is completely smooth.

Drop teaspoons of the melted chocolate into paper lined, mini muffin cups (recipe makes roughly 36 so use as many pans as needed). Top chocolate with a teaspoon of peanut butter mixture followed by a teaspoon of caramel. Smooth out the caramel to cover the peanut butter. Top with another teaspoon of chocolate. Refrigerate until chocolate has set. Store in an airtight container. Makes about 3 dozen. You may have extra caramel.

I doubled the peanut butter recipe and made a batch with 3 cups of white chocolate.