Take 5 Candy Bar Macarons
Servings: 50 Whole Macarons
Ingredients
The Caramel
- 1 stick (4 oz) unsalted butter
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine table salt
- 1/2 teaspoon pure vanilla extract
Filling
- 2/3 cup peanut butter creamy
- 1 stick (4 oz) unsalted butter room temperature
- 1 cup powdered sugar
- 1/4 cup pretzels coarsely ground
Topping
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 tablespoon vegetable oil
- 1/2 cup crushed pretzels (approximately) my favorite are the Glutino brand pretzel sticks or twists (they are gluten free and I think they taste better than regular pretzels)
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Let the macarons cool completely before filling.
Making the Caramel
- Add all the ingredients for the caramel, except the vanilla extract, into a saucepan over medium low heat and simmer until the caramel gets to the "soft ball" stage (about 220 degrees Fahrenheit)
- Add the vanilla extract and stir until combined
- Let the caramel cool completely, stirring occasionally while it cools
Make the Filling
- Beat together the butter and peanut butter until completely combined
- Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy
- Add 1/4 cup of the ground pretzels and mix just until combined
Assemble the Macarons
- Pipe the filling around the edge of a macaron shell and then pipe a generous dollop of caramel into the middle. Sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet and milk chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip the tops into the melted chocolate
- Sprinkle the tops of the macarons with the crushed pretzels
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes