Description
Delicious and creamy chocolate caramel cups perfect for Christmas celebrations.
Ingredients
Scale
- 1 cup sugar
- ⅔ cup heavy cream
- 1 pound chocolate almond bark
- holiday sprinkles
Instructions
- Place 36 mini cupcake liners in a mini cupcake tin. Set aside.
- In a large bowl melt half of the chocolate almond bark in 30-second increments in the microwave until melted and smooth.
- Spoon a little bit of the chocolate into each cupcake liner.
- Using a small spoon or paintbrush, spread the chocolate up the sides of the liners, ensuring the bottom is not visible.
- Set the chocolate cups aside to harden.
- Add sugar to a heavy bottomed pot over medium heat on the stove to make caramel.
- Let the sugar melt gently until it turns amber color, stirring as little as possible.
- Remove from heat and slowly whisk in heavy cream until combined.
- Pour the caramel into a bowl and refrigerate for 30 minutes to thicken.
- Spoon the thicker caramel into the chocolate-lined muffin liners, filling to the top but not overflowing.
- Melt the remaining chocolate almond bark and spoon it over the caramel cups, spreading it to the edges.
- Sprinkle with holiday sprinkles.
- Refrigerate for another hour to set completely.
Notes
- Be careful not to burn the sugar when making caramel.
- Ensure the chocolate layer is thick enough to hold the filling.
- Use holiday-themed sprinkles for decoration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop and microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg