Caramel Latte Crunch Cups Recipes

HOMEMADE CARAMEL LATTE

Steps:

• Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.

CRUNCHY CHOCOLATE CUPS

Steps:

• In a microwave-safe bowl, melt the chocolate chips, butterscotch chips and peanut butter chips over low heat; stir until smooth. Stir in cornflakes. Add the peanuts if desired. Let stand for 10-15 minutes or until slightly cooled. , Drop by teaspoonful into miniature foil cups placed on a 15x10x1-in. baking sheet. Refrigerate until set.

CARAMEL CUPS

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.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CARAMEL-CHOCOLATE CRUNCH BARS

Steps:

• Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside. , In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan. , Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown., Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars.

CARAMEL LATTE CRUNCH CUPS

Steps:

• Heat oven to 375°F
• Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with non-stick cooking spray.
• In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
• Separate dough into 8 biscuits.
• Press or roll each biscuit into 5-inch round.
• Brush one side of each round with melted butter.
• Sprinkle with granulated sugar; press sugar into dough.
• Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups.
• Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup.
• Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping.
• Top with remaining cream cheese mixture; sprinkle with peanuts (If using custard cups, place on large cookie sheets with sides).
• Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown.
• Cool 5 minutes.
• Remove from pan; cool 15 minutes.
• Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur.
• Drizzle over warm biscuit cups.
• Serve topped with whipped topping.
• Store covered in refrigerator.