MINI SALTED CARAMEL CUPS — LET'S DISH RECIPES
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
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 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
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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