Fudgy Salted Caramel Shortcakes Recipes

FUDGY SALTED CARAMEL SHORTCAKES

Fudgy Salted Caramel Shortcakes image

Enjoy these delicious chocolate shortcakes made using Original Bisquick® mix topped with caramel topping - perfect dessert for a crowd.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup plus 2 tablespoons Original Bisquick™ mix
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
1/3 cup milk
2 tablespoons butter or margarine, melted
1/3 cup miniature semisweet chocolate chips
3 cups Cool Whip frozen whipped topping, thawed
6 tablespoons butterscotch caramel topping
Additional miniature semisweet chocolate chips, if desired
Coarse sea salt, if desired

Steps:

Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick mix, sugar and cocoa until completely blended and lumps are gone. Add milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
Spoon scant level measuring tablespoonfuls (or use #70 cookie scoop) into muffin cups. Bake 5 to 7 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean. Cool 5 minutes. Gently loosen sides and remove from cups. Cool completely.
To assemble, spoon 2 tablespoons whipped topping in bottom of 3 x 2-inch glass shot glass*. Top with 1 teaspoon caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake. Drizzle top of shortcake with 1/2 teaspoon caramel topping. Garnish with chips; sprinkle lightly with salt. Repeat with remaining ingredients.

Nutrition Facts : Fat 2, ServingSize 1 serving, TransFat 1/2 g

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