After I spent countless hours trying to keep my spoon out of the salted caramel jar, I knew something had to be done.
Instead of peanut butter cups, I made salted caramel cups. Milk chocolate enveloping salty caramel? I was all over that.
I used a mini muffin pan and went to town.
Many of them turned out perfectly.
But others looked like this.
And even this. But there was really no reason for complaining. It’s not like I’m gonna pass up a piece of chocolate with caramel oozing out of the sides.
makes about 12 mini cups
2 cups chocolate chips
1/3 cup COLD salted caramel (you obviously can use homemade too)
12 mini muffin liners
Line muffin tin with liners. Melt one cup of chocolate chips and spoon about a teaspoon of chocolate into each liner. Put in the freezer to set for 20 minutes. After 2 minutes, take the chocolate out. Make sure the caramel is very cold and has been refrigerated the entire time. Moving quickly, drop a spoonful of caramel on top of the chocolate. Put back in the freezer for 20-30 minutes. After 30 minutes, melt the other cup of chocolate chips. Moving very quickly so the caramel doesn’t soften, remove muffin tray from fridge and spoon another teaspoon (or more) on top of the caramel, covering it. Bang the pan on the counter to even out the chocolate. Put back in the freezer for 20-30 minutes. Keep refrigerated.
But now I’m out of caramel. Unfortunately, this is probably a good thing.