1/2cupcrushed 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