Caramel Pretzel Chocolate Cups

I thought I took step-by-step pictures while making these cups, but of course now they are nowhere to be found.  If the directions make them seem complicated, you should know they aren't at all.  The point is basically to throw melted chocolate and a bunch of yummy mix-ins into a silicone cupcake mold, allow to set, and pop out to enjoy. Feel free to experiment with any combinations you want.  Also if you can't find the caramel bits you can just cut regular caramels into fourths and use them like bits.

Caramel Pretzel Chocolate Cups

-High quality milk or dark chocolate bar

-Pretzel twists

-Kraft caramel bits (sold in the baking aisle by the chocolate chips)

-Reusable silicone cupcake liners (found at craft stores in the cake decorating section)

Chop your chocolate bar into pieces.  It should have a good "snap" when broken so it will set firmly in its cup. Place pieces in a bowl and microwave at 50% power, stirring every 30 seconds until smooth.  Do not overheat!  It will probably take about a minute and a half.  

Stack 3 pretzel twists on top of each other in the center of each of your silicone liners.  Pour a tablespoon or two of chocolate into each liner, enough to cover the bottom of the liner.  Sprinkle in some caramel bits.  

Mix the rest of your bowl of chocolate with a handful of caramel bits.  Spoon the chocolate/caramel mixture into your silicone molds.  Using two hands, tap each mold gently on the counter-top to "settle" the chocolate and to remove air.

Place molds on a plate and place in the refrigerator until completely firm.  Pops cups out of silicone molds to serve.  If you haven't overheated your chocolate these can be kept at room temperature in an airtight container; otherwise keep in the refrigerator until serving.  

How many cups you get out of this will really depend on how thick you layer your chocolate and how big your chocolate bar was, but I usually just get 2 or 3.