Hot Chocolate Caramel Cups

If you have approximately 28 minutes to spend in the kitchen, Hot Chocolate Caramel Cups might be a tremendous gluten free recipe to try. This recipe serves 45 and costs 10 cents per serving. One serving contains 37 calories, 0g of protein, and 1g of fat. This recipe from Chelsea's Messy Apron has 9 fans. If you have candy canes, caramel candies, coarse sea salt, and a few other ingredients on hand, you can make it. It works well as a beverage. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. Similar recipes include Hot Chocolate Cookie Cups, Boozy Chocolate Caramel Cups, and Chocolate Caramel Brownie Cups.

Servings: 45

Preparation duration: 20 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the cookie dough according to directions.Preheat the oven to 350 degrees F.Scoop out cookie dough with a cookie scoop and press into a ball. Place the ball in a non-stick mini muffin tin (or spray/line the tin if you don't have a non-stick pan) press the ball down a bit and up the sides barely. I just use a teaspoon measuring spoon and press down in the center.Cook for about 6-8 minutes or until a fork/toothpick when inserted comes out clean.As soon as you pull out the cookies, press down the centers again with the teaspoon measuring spoon. After about 1-2 minutes, carefully coax out the cookie cups using a small spoon. Let the cookies finish cooling and harden all the way on a wire cooling rack.While you are waiting, you can unwrap the candy canes and process until they reach a fine crumb consistency in a food processor.Once the cookies are completely cooled and hardened, combine 10 caramels with 1 tbsp. of heavy cream in a microwave-safe bowl in the microwave for about 30 seconds. Remove and stir. Return to the microwave for 15 more seconds if needed. Continue to stir until the caramel is completely melted.Pour the caramel into the cookie cups and then immediately sprinkle coarse sea salt and crushed candy cane on top.Repeat steps 7 and 8 until all the caramel is used up and the cookie cups are all filled.

 

Step by step:

1. Prepare the cookie dough according to directions.Preheat the oven to 350 degrees F.Scoop out cookie dough with a cookie scoop and press into a ball.

2. Place the ball in a non-stick mini muffin tin (or spray/line the tin if you don't have a non-stick pan) press the ball down a bit and up the sides barely. I just use a teaspoon measuring spoon and press down in the center.Cook for about 6-8 minutes or until a fork/toothpick when inserted comes out clean.As soon as you pull out the cookies, press down the centers again with the teaspoon measuring spoon. After about 1-2 minutes, carefully coax out the cookie cups using a small spoon.

3. Let the cookies finish cooling and harden all the way on a wire cooling rack.While you are waiting, you can unwrap the candy canes and process until they reach a fine crumb consistency in a food processor.Once the cookies are completely cooled and hardened, combine 10 caramels with 1 tbsp. of heavy cream in a microwave-safe bowl in the microwave for about 30 seconds.

4. Remove and stir. Return to the microwave for 15 more seconds if needed. Continue to stir until the caramel is completely melted.

5. Pour the caramel into the cookie cups and then immediately sprinkle coarse sea salt and crushed candy cane on top.Repeat steps 7 and 8 until all the caramel is used up and the cookie cups are all filled.

Nutrition Information:

covered percent of daily need