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Dairy
Medium
1 Hour
Diets 
Yields 45 bite-sized poppers
1 cup butter or margarine
2 cups white sugar
4 eggs
1 tablespoon vanilla extract
2/3 cup unsweetened cocoa powder
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup dark corn syrup (Karo syrup)
1 cup creamy peanut butter
2 tablespoons honey
2 tablespoons vanilla sugar
6 cups powdered sugar
2/3 cup creamy peanut butter
2 teaspoons vanilla
1/2 cup milk or soy milk
2 cups chocolate chips
2 to 3 tablespoons shortening
Preheat oven to 350 degrees Fahrenheit. Line four mini muffin tins with mini cupcake liners.
Melt margarine in a small pot. Remove from heat; add sugar. Mix until combined.
Add eggs and vanilla and stir. Add in cocoa, flour, salt, and baking powder. Mix just until combined. Fill cupcake liners about 4/5 full.
Bake for about 15-18 minutes, until set.
Remove from oven, and cool slightly.
Using the back of a knife, make a well in the center of each brownie.
Combine all ingredients in a small saucepan. Bring to a boil over a medium flame, and stir until smooth. Remove from flame.
With a small spoon, fill the well of each cupcake. Work as quickly as possible, as the caramel hardens as it cools. (If it hardens, just reheat to soften).
Combine all ingredients together in a large bowl. Using an electric mixer, beat until smooth and creamy. If it is too thick, add additional milk; one tablespoon at a time.
Transfer to a piping bag with a large star tip and pipe a large swirl on top of each brownie. (If you do not own a piping bag, you can use a plastic bag with the tip cut).
Place in freezer to let it set.
Combine chocolate chips and shortening in a microwave-safe bowl. Microwave on high for two minutes, stirring halfway through.
Transfer to a tall glass. Dip the cold brownie bites and return to the tray to set.
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