Chocolate-Caramel Cups

1. 1

   Preheat oven to 350u00b0F. Place 1 butter cookie in each well of 2 - 12-cup shallow muffin pans. Bake for 3 mins, or until cookies are warm and pliable. Gently form into cups. Brush insides with jam. Set aside.

2. 2

   Meanwhile, combine heavy cream and candy bars over low heat. Cook, stirring, for 5 mins, or until melted and almost smooth. Remove from heat. Set aside for 5 mins then stir until smooth. Chill for 10 mins, or until mixture has almost cooled and starts to thicken. Distribute between cups.

3. 3

   Cover tart filling with melted chocolate. Chill for 10 mins, or until chocolate is almost set. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.