Caramel Tassies Recipe 42

CARAMEL CUPS

Caramel Cups image

These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.

Provided by Dawn

Categories Desserts Cookies Filled Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 9

Ingredients

6 ounces cream cheese
2 cups all-purpose flour
1 cup butter
1 (14 ounce) package individually wrapped caramels
½ cup evaporated milk
½ cup white sugar
1 cup shortening
⅓ cup evaporated milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.9 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 62.5 mg, Sugar 7.9 g

CARAMEL TASSIES RECIPE - (4.2/5)

Caramel Tassies Recipe - (4.2/5) image

Provided by SherryA

Number Of Ingredients 9

Ingredients

One 6oz cream cheese
1 Cup butter
2 Cups flour
filling: 14 oz. caramels
1/2 C evaporated milk
icing: 2 T. shortening
2 T. butter, softened
1 C conf. sugar
1 T. Evap. milk

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. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen

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