Description
Delicious chocolate and 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.
- Make the bottom chocolate layer: 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 a paintbrush, spread the chocolate up the sides of the liners. Ensure you cannot see the bottom of the liner.
- Set the chocolate cups aside to harden.
- Make the caramel: Add the sugar to a heavy-bottomed pot over medium heat.
- Let the sugar slowly melt, stirring as little as possible. It will melt until there are no lumps and turns amber in color.
- Once the sugar is the correct color, remove from heat and slowly whisk in the heavy cream until combined.
- Pour the caramel into a bowl and refrigerate for 30 minutes to thicken.
- Once thicker, spoon the caramel into the chocolate lined muffin liners, filling them almost to the top.
- Melt the remaining chocolate almond bark.
- Spoon chocolate over the tops of the caramel cups and spread to the edges of the liners.
- Sprinkle with holiday sprinkles.
- Place the cups in the fridge for another hour to fully set.
Notes
- Be careful not to let the sugar burn while making the caramel.
- Ensure the chocolate layer is thick enough to hold the caramel.
- Use different holiday sprinkles for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg