Chocolate Caramel Smore Cups Annettes Recipes

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CARAMEL S'MORE CUPS



Caramel S'more Cups image

Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
108 mini marshmallows (1 cup)
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g

S'MORE CARAMEL COOKIE CUPS



S'more Caramel Cookie Cups image

Had these at a friend's house last night; ridiculously good. So good I ignored the fudge & other cookies being served, and was afraid it would be dangerous for me to own the recipe. Too tempting for my self control. So tempting that this morning had me searching the Internet for the recipe. Found several variations, but the...

Provided by C C

Categories     Candies

Time 30m

Number Of Ingredients 4

1 pkg. betty crocker chocolate chip cookie mix (or probably any good chocolate chip cookie dough)
24 rolo candy pieces *for mint variation see note in last step below
72 mini marshmallows
1 c chocolate chips

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.

CHOCOLATE CARAMEL S'MORE CUPS-ANNETTE'S



Chocolate Caramel S'more Cups-Annette's image

These are by no means a creations of my, only a variation of my own. They are however, buttery, delicious and remind you of summer. Who needs a campfire to enjoy your favorite summertime treat? You can make these little beauties year round. What I like most is you can make a variation of flavors. I did Hershey's chocolate and...

Provided by Annette W.

Categories     Other Desserts

Time 30m

Number Of Ingredients 9

CRUSTS
11 graham crackers, crushed in food processor
2 stick butter, melted
1/3 c powdered sugar
FILLING
2 hershey chocolate bars, broken into rectangles
(4 if topping with chocolate too)
96 kraft caramel bits
12 large marshmallows, cut in half crosswise

Steps:

  • 1. Preheat oven to 350°. Place graham crackers in food processor or zip-lock back and pulse until fine crumbs or roll with rolling pin.
  • 2. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
  • 3. Place small scoop (1 TBS) of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
  • 4. While the crust is in the oven, break the 2 candy bars into rectangles and cut your marshmallows in half crosswise using shears dipped in cold water.
  • 5. Remove pan from oven; place 4 caramel bits and one rectangle of chocolate into each cup. Place one marshmallow half, cut-side down, into each cup.
  • 6. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Enjoy!
  • 7. ****If you wish to top with more chocolate...Break 2 more candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.**** We thought they had just the right amount of chocolate to caramel ratio without topping them with more chocolate so I did not add the extra chocolate on top. If you want to use white chocolate or cinnamon chips, just simply replace the Hershey's chocolate with white chocolate or cinnamon chips.

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