Recipe courtesy of Sunny Anderson
Sunny's Easy Kitchen Sink Clusters
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- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 25 min
- Yield: 12 clusters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 236
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 151 mg
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 25 min
- Yield: 12 clusters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 236
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 5 g
- Cholesterol
- 4 mg
- Sodium
- 151 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a muffin pan with the paper liners.
- In a small bowl, mix together the peanut butter, powdered sugar, liquid smoke and a pinch of salt. Transfer to a zip-top bag. Slice about 1/2 inch off one of the bottom corners of the bag.
- Place 2 pretzels in the bottom of each muffin cup. Pipe a heaping teaspoon of the peanut butter onto the pretzels in each cup. Top each with a caramel and press it down into the peanut butter. Bake until the caramel is melted, 8 to 10 minutes.
- Meanwhile, melt the chocolate over a double boiler. Remove the clusters from the oven and top each with about a teaspoon of melted chocolate and a pinch of salt. Place in the refrigerator until set, about 1 hour. Remove from the muffin tin and serve.
