Homemade Chocolate Caramel Cups

Chocolate Caramel Cups

Can I interest you in a Chocolate Caramel Cup recipe to go along with the Chocolate Peanut Butter Cup recipe I shared earlier this week?

Upon typing that sentence, I am suddenly reminded of Mrs. Hendricks, my really, really old 2nd grade teacher.  Seriously, she had to have been at least 33.  She taught us how to carry the 1 when adding double digits and she would never let any of us say the word can.

We would frequently forget this rule, saying in our best whiny 7 year old voices, “Mrs. Hendricks?  Can I get a drink of water?” And she would say, “I don’t know.  Can you?”  We would then roll our eyes without her seeing us because we were really sneaky and cunning and besides at her age, surely her failing eyesight wouldn’t allow her to see our facial expressions clearly.  Obligingly we would come back with, “I mean, may I get a drink of water?”  I believe those of us who shall remain nameless who were really sweet and running for teacher’s pet of the year award also added a please in there too.

To this day, I am not able to say can I without switching to may I and I think I might also roll my eyes a little bit while I’m saying it.  Old habits die hard.

So, can I interest you in this wonderful recipe to go along with the Chocolate Peanut Butter Cup recipe?  And together, with all of the second graders and Mrs. Hendricks we say, “I don’t know.  Can you?”

Chocolate Caramel Cups 

1 cup chocolate chips
2 Tablespoons butter
1/4 cup homemade caramel sauce

First, whisk together a batch of Homemade Caramel Sauce.  You won’t need it all for this recipe, but get yourself some vanilla ice cream and you’ll be serving the best caramel sundaes with the leftovers.

Prepare 6 regular sized or 16 mini-sized muffin cups with paper liners.  In a small saucepan, heat chocolate chips and butter, stirring until melted.  Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.

caramel_cups_1

Place a spoonful of caramel sauce (hot or cold) into each cup, dividing the mixture evenly among the cups.  Top each with the remaining chocolate, smoothing it the best you can to cover the caramel.

caramel_cups_2
Refrigerate for two hours until solid. (Or place in the freezer for about thirty minutes to speed the process.)  Store in the refrigerator until ready to serve.

caramel_cups_4

Can I challenge you to refrain from eating these all in one sitting?  {I don’t know.  Can you?}

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Comments

  1. Phyllis says

    MMMMMMMMM!!!

    I wonder how it would work if you heated HALF the chips and butter for the bottom layer and spread them, added the caramel sauce, then refrigerated them for a while. THEN melt the other half of the chips and butter and spread over the caramel. Would it work? Would it work better? Maybe I should try it… :)

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  2. Karen S. says

    That looks so amazing. I was already excited about the peanut butter cups; now, you’ve added this into the mix. I’m working hard to maintain a 40 lb. weight loss; you’re not helping me out here, but these recipes will be worth some extra exercise. :)

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  3. Lori says

    Did you use semi-sweet or milk chocolate chips? Probably milk, but had to ask.
    thanks

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    LindseyforLaura@HHM Reply:

    Laura uses semi sweet, but either one will work.

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  4. says

    I make most of my Christmas candies with candy melts. These come in a lot of flavors & colors & make a very smooth candy. I use crackers such as Ritzor Town House, spread peanut butter on one half & place another cracker on top. I then dip them into the melting candy melt. I also toss in a bit of toffee bits. I then sprinkle toffee bits on top. they are placed on fol to dry. The are exactly like a Reeses peanut butter cup.

    [Reply]

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