Instructions

1. Prepare a 24-cup mini muffin tin with small cupcake liners.
2. For the peanut butter filling, mix peanut butter, softened butter, 1/4 cup powdered sugar and vanilla together until smooth and combined. If the mixture isn’t as thick or as sweet as you like, add a tablespoon of powdered sugar at time get desired consistency; Set aside
3. Place chocolate and shortening in a microwave safe bowl and cook on high at 30 second intervals, stirring often, until chocolate is melted and smooth.
4. Spoon roughly a teaspoon of the melted chocolate into each liner and use either the back of a spoon or a pastry brush (my personal favorite) to coat the inside of the liner and sides with chocolate. Repeat a couple times to make sure there is a good layer of chocolate. Chill the whole pan for 10-15 minutes until chocolate hardens. Fill each liner with a heaping teaspoon of peanut butter filling and press down a bit to flatten. Top the peanut butter filling with a dollop of caramel. Top with remaining melted chocolate to evenly cover the caramel and peanut butter and fill to the edges. Sprinkle the tops with a small pinch of sea salt.
5. Chill for another 10-15 minutes until chocolate hardens again.
6. Store in the fridge until ready to serve.