Creamy Caramel Cups With Or Without Kahlua Recipes

CARAMEL CUPS

Caramel Cups image

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

Ingredients

6 ounces cream cheese
2 cups all-purpose flour
1 cup butter
1 (14 ounce) package individually wrapped caramels
½ cup evaporated milk
½ cup white sugar
1 cup shortening
⅓ cup evaporated milk
1 teaspoon vanilla extract

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 Cups (with or without Kahlua) image

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

Ingredients

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.

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