Description
Delicious and festive chocolate cups filled with smooth caramel and topped with holiday sprinkles.
Ingredients
Scale
- 1 cup sugar
- ⅔ cup heavy cream
- 1 pound chocolate almond bark
- holiday sprinkles
Instructions
- Place 36 mini cupcake liners in a mini cupcake tin. Set aside.
- In a large bowl, melt half of the chocolate almond bark in 30-second increments in the microwave until melted and smooth.
- Spoon a little bit of the chocolate into each cupcake liner.
- Using a small spoon or paintbrush, spread the chocolate up the sides of the liners. Ensure that you cannot see the bottom of the liner.
- Set the chocolate cups aside to harden.
- In a heavy bottomed pot over medium heat, add the sugar and let it slowly melt, stirring as little as possible.
- Once the sugar is melted and has reached an amber color, remove it from heat and slowly whisk in the heavy cream.
- Pour the caramel into a bowl and refrigerate for 30 minutes to thicken.
- Spoon the thicker caramel into the chocolate lined muffin liners, filling them up to the top of the chocolate but not over.
- Melt the remaining chocolate almond bark.
- Spoon chocolate over the top of the caramel cups and spread it gently to the edges.
- Sprinkle with holiday sprinkles.
- Place the cups into the fridge for another hour to completely set.
Notes
- Be careful not to overcook the sugar as it can burn quickly.
- Ensure the caramel is thick enough before filling the chocolate cups.
- Allow enough time for the cups to set in the fridge.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg