Chocolate Caramel Cups

1. 1

   Preheat oven to 350u00b0F. Grease 2 - 12-cup mini muffin pans.

2. 2

   Process cookies to fine crumbs. Add 4 tbsp butter and process to combine. Press into base of prepared recesses. Chill until needed.

3. 3

   Meanwhile, combine condensed milk, honey and remaining butter over medium heat. Cook for 5-6 mins, or until mixture thickens and caramelizes. Distribute between recesses and bake for 10 mins, or until centers are firm. Let cool completely in pans.

4. 4

   Combine coconut oil and chocolate over low heat until melted. Spread over caramel. Chill for 4 hours, or until set. Run a knife around edges to loosen cups. Remove from pan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.