CARAMEL S'MORE CUPS
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
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
BANANA-CARAMEL S'MORES
Steps:
- Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
- Assemble the s'more: Sandwich 1 square of caramel-filled chocolate, 1 toasted marshmallow and 2 banana slices between 2 chocolate graham cracker halves.
CARAMEL CUPS
A Delicious little Caramel Cup made in little muffin pans, Basically this is just an adapted Caramel Slice recipe made in muffin pans... Simple but very delicious and they look great on a plate at parties etc.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 126.7, Fat 8.3, SaturatedFat 5.5, Cholesterol 10.2, Sodium 68.3, Carbohydrate 13.8, Fiber 1.6, Sugar 9.2, Protein 2.3
STARS AND STRIPES S'MORES CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, mini marshmallows, graham cracker cereal, marshmallow fluff, red food coloring, blue food coloring, milk chocolate chips, red, white, and blue mixed sprinkles, red, white, and blue sparkler birthday candle
Provided by Jordan Kenna
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray a 12-cup muffin tin with nonstick spray.
- In a large pot, melt the butter over medium heat.
- Add the marshmallows, and stir with a silicone spoon until completely melted.
- Add the graham cereal, and stir until evenly coated.
- Decrease the heat to low and leave the pot on the burner to keep the mixture warm.
- Using a 2-ounce ice cream scoop, transfer one scoop of the cereal mixture to a muffin cup. Let stand for 20 seconds to cool enough to handle, then use your fingers to press the ball into the bottom and up the side to mold it to the shape of the cup.
- Repeat with the remaining cereal mixture, working with one scoop at a time, then let all the cereal cups cool to room temperature. You will have about 2 scoops-worth of cereal mixture leftover. Discard or save for another use.
- Divide the marshmallow fluff evenly among 3 small bowls. Stir 1 teaspoon of water into each bowl of fluff. Stir the red food coloring into one bowl, and stir the blue food coloring into a second bowl. The third bowl will be plain white.
- Transfer each bowl of fluff to a small piping bag or plastic zip-top bag.
- Cut the bottoms or corners off each bag and fill 4 cereal cups with each color.
- Place the chocolate chips in a heatproof bowl and microwave until melted. Transfer the melted chocolate to a small piping bag or plastic zip-top bag.
- Cut the bottom or corner off the bag and drizzle the chocolate in a zigzag pattern over the top of each cup.
- Scatter the sprinkles evenly over each cup then refrigerate the cups to set the fluff filling, at least 30 minutes or up to 1 day.
- Stand a sparkler candle in the center of each cup, if you like, and light on fire just before serving.
- Enjoy!
CARAMEL CUPS
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
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
CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)
Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?
Provided by Michele7
Categories Dessert
Time 1h15m
Yield 45 cups
Number Of Ingredients 12
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.
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