MINI CARAMEL CUPS RECIPES

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MINI SALTED CARAMEL CUPS — LET'S DISH RECIPES



Mini Salted Caramel Cups — Let's Dish Recipes image

Mini chocolate filled caramel cups topped with a hint of sea salt.

Provided by Danelle

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 4

20 ounces (about 3 1/2 cups) chopped semi-sweet or dark chocolate, or chocolate chips
1 (11 oz.) bag caramels, unwrapped
3 tablespoons heavy cream
Coarse sea salt, for sprinkling

Steps:

  • Line a mini muffin tin with paper liners.
  • Place chocolate in a microwave safe bowl. Microwave for 2 minutes at 50% power; stir. Continue cooking at 50% power for 15 second intervals until chocolate is completely melted and smooth.
  • Place about 1 tablespoon of chocolate into each muffin cup. Use a small pastry brush, or the back of a spoon to push the chocolate up the sides of the muffin liners, almost to the top.
  • Place the muffin tin in the freezer. Meanwhile, place the caramels and cream in another microwave safe bowl. Microwave on high for 2 minutes; stir. Continue to microwave at 15 second intervals until caramels are smooth.
  • Remove muffin tin from freezer. Spoon caramel into chocolate cups, about 3/4 full. Return to the freezer for 20-30 minutes.
  • Spoon remaining chocolate over the caramel filling and smooth the tops. (You may have to reheat your chocolate if it has cooled down significantly). Sprinkle the tops of the caramel cups with coarse sea salt, if desired.

Nutrition Facts : Calories 76 calories, CarbohydrateContent 2 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 26 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA) RECIPE - FOOD.COM



Creamy Caramel Cups (with or without Kahlua) Recipe - Food.com image

Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 45 cups

Number Of Ingredients 12

2 (3 ounce) packages cream cheese
1 cup margarine
2 cups flour
14 ounces caramels
1/2 cup evaporated milk
1 tablespoon Kahlua
1/2 cup margarine
1/2 cup Crisco, plain
1/2 cup sugar
2/3 cup evaporated milk
1 tablespoon Kahlua
nuts or candy sprinkles

Steps:

  • If you object to liqueur, the Kahlua can be omitted.
  • By hand, mix the dough ingredients together.
  • Make into small balls.
  • Press into mini muffin cups and prick with a fork 4-5 times.
  • Bake 350F for 12-15 minutes.
  • Let cool and then remove from tins.
  • Using a double boiler, melt the caramels.
  • Add the evaporated milk and Kahlua, stirring well.
  • Fill the tarts 1/2 full with the melted filling.
  • Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
  • Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
  • Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
  • Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
  • Sprinkle the tops with nuts or sprinkles.
  • If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
  • I keep them in the freezer until it's time to put them on my trays.

Nutrition Facts : Calories 161, FatContent 10.9, SaturatedFatContent 3.1, CholesterolContent 6.7, SodiumContent 110.8, CarbohydrateContent 14.3, FiberContent 0.1, SugarContent 8.3, ProteinContent 1.8

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