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Salted Caramel Cups


Salted Caramel Cups

Yes these are good. Seriously good. Just make them already. There are only 4 ingredients, easy to make but do take a bit of time. But, SO worth it.......  


  4 cups semi sweet chocolate chips 2 cups caramels, unwrapped 3 tablespoons milk or heavy cream coarse sea salt IMG_5845  


  Place cupcake wrappers in muffin tins. We made mini's and halved the recipe, which made 24 bite size yummy salted caramel cups. Place chocolate chips in a microwave safe bowl and microwave on half-power for about 2 minutes. Take out and stir. Continue to melt on half-power for 20 seconds at a time, stirring between each, until chocolate is smooth. Drop about 2 tablespoons of melted chocolate into each cupcake liner. Don't use all of your chocolate, leave about 1/4 cup of it in the bowl. Use a pastry brush or the back of a teaspoon to "paint" the melted chocolate onto the bottom of the cupcake wrapper, and around the sides (go about 2/3 of the way up the wrappers, not all the way to the top). Place muffin tin in the freezer. In another microwave safe bowl combine caramels and milk/heavy cream. Microwave as you did for the chocolate stirring until smooth. Remove muffin tin from freezer. Pour caramel into chocolate cups till about 2/3 full. Return to freezer for about 5 minutes. Remove muffin tin from freezer again. Top with remaining melted chocolate over the top of the caramel being sure to cover all of the caramel. Sprinkle with coarse sea salt. Return to the freezer for about 30 minutes. Remove muffin tin from freezer. Carefully peel away the cupcake wrappers from the chocolate cups. Store chilled (in the fridge) or at room temp in an airtight container.

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