Creamy Caramel Cups With Or Without Kahlua Recipes

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:

• 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 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.

KAHLUA DREAM BARS

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.