Caramel Smore Cups Recipes

CARAMEL S'MORE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
• Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
• Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

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.

CARAMEL CUPS

Steps:

• Make sure you spray muffin pans well with non stick spray!
• Base:.
• Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
• Filling:.
• Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
• Topping:.
• Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.

CARAMEL CUPS

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.

CARAMEL TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

S'MORE CARAMEL COOKIE CUPS

Steps:

• 1. Follow directions on package of cookie mix to make cookie dough. Roll dough into balls (approximately 24). Place balls in greased mini cupcake pans. (One recipe suggests making indent in the middle, where you will place the Rolo later.)
• 2. Bake 8 to 10 minutes or until almost golden brown. Insert 1 Rolo Candy into each cookie. Top with 3 marshmallows. Return to oven for 3 minutes until marshmallows are puffed. Cool.
• 3. Melt chocolate chips and drizzle over the marshmallows. *For variation, use double chocolate chip mix, and use junior mints instead of Rolos. Betty Crocker has almost same recipe on their site, which is where I got the variant idea (from a commenter.) www dot bettycrocker dot com forwardslash recipes forwardslash caramel-smore-cups The Betty Crocker recipe is basically the same as I posted, but instead you make 36 cups from one package, and use 1/2 cup chocolate chips to drizzle on top, using 5 packages of Rolos and 108 mini marshmallows. The recipe I am posting here is from recipecircus dot com I am not sure which recipe was used in the ones I tried...probably the Betty Crocker one. I'll update once I make them.