SALTED CARAMEL COOKIE CUPS
When I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.-Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.
Nutrition Facts :
HOMEMADE CARAMEL CUPS
These delicious chocolate caramel cups are not only totally decadent, they're actually easy to make!
Provided by Holly Nilsson
Categories Candy
Time 1h
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
- Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes... but keep a close eye on it starting at about 10 minutes).
- Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in ⅓ cup cream. Stir in vanilla, butter and salt. Let cool about 15-20 minutes. Stir in remaining cream and cool to room temperature.
- Melt chocolate in a double boiler (or on low in the microwave) until smooth.
- Pour a little bit of chocolate into each of your wells (either your molds or your foil baking/candy cups). Smooth it up the sides and across the bottom making sure you have a thick uniform layer.
- Refrigerate 5 minutes to set. Remove from the fridge and if using a mold, hold it up to the light to check for thin spots.
- Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.
- Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.
Nutrition Facts : Calories 117 kcal, Carbohydrate 22 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 15 mg, Sugar 22 g, ServingSize 1 serving
CARAMEL CUPS
These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.
Provided by Dawn
Categories Desserts Cookies Filled Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
- In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
- To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.9 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 62.5 mg, Sugar 7.9 g
CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)
Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?
Provided by Michele7
Categories Dessert
Time 1h15m
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.
CARAMEL CUPS
A Delicious little Caramel Cup made in little muffin pans, Basically this is just an adapted Caramel Slice recipe made in muffin pans... Simple but very delicious and they look great on a plate at parties etc.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Make sure you spray muffin pans well with non stick spray!
- Base:.
- Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
- Filling:.
- Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
- Topping:.
- Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.
Nutrition Facts : Calories 126.7, Fat 8.3, SaturatedFat 5.5, Cholesterol 10.2, Sodium 68.3, Carbohydrate 13.8, Fiber 1.6, Sugar 9.2, Protein 2.3
CARAMEL TASSIES
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL S'MORE CUPS
Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g
CARAMEL SNICKERS COOKIE CUPS RECIPE BY TASTY
Here's what you need: chocolate chip cookie dough, fun sized snickers, caramel syrup
Provided by Tasty
Categories Desserts
Time 30m
Yield 9 cookies
Number Of Ingredients 3
Steps:
- Get a muffin tin and coat with vegetable oil spray.
- Place a cookie's worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
- Bake for 10-12 minutes.
- As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
- Let cool and cover with caramel just before serving.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 51 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 38 grams
CHOCOLATE-CARAMEL DESSERT CUPS RECIPE
Create delicious dessert cups made with graham cracker, chocolate, caramel, pudding, and sliced almonds. This Chocolate-Caramel Dessert Cups look great and taste even better.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
- Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
- Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
- Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
- Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
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