Caramel Smore Cups Recipes

CARAMEL CUPS

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.

S'MORE CARAMEL COOKIE CUPS

Steps:

• 1. Follow directions on package of cookie mix to make cookie dough. Roll dough into balls (approximately 24). Place balls in greased mini cupcake pans. (One recipe suggests making indent in the middle, where you will place the Rolo later.)
• 2. Bake 8 to 10 minutes or until almost golden brown. Insert 1 Rolo Candy into each cookie. Top with 3 marshmallows. Return to oven for 3 minutes until marshmallows are puffed. Cool.
• 3. Melt chocolate chips and drizzle over the marshmallows. *For variation, use double chocolate chip mix, and use junior mints instead of Rolos. Betty Crocker has almost same recipe on their site, which is where I got the variant idea (from a commenter.) www dot bettycrocker dot com forwardslash recipes forwardslash caramel-smore-cups The Betty Crocker recipe is basically the same as I posted, but instead you make 36 cups from one package, and use 1/2 cup chocolate chips to drizzle on top, using 5 packages of Rolos and 108 mini marshmallows. The recipe I am posting here is from recipecircus dot com I am not sure which recipe was used in the ones I tried...probably the Betty Crocker one. I'll update once I make them.

CARAMEL S'MORE CUPS

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.

CARAMEL S'MORE CUPS 4 RECIPE

Steps:

• Heat oven to 350°. Spray 24 mini muffin cups with cooking spray. Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup. Bake 13 to 15 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 10 to 15 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.

CARAMEL S'MORE CUPS

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 centre 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.

CHOCOLATE CARAMEL S'MORE CUPS-ANNETTE'S

Steps:

• 1. Preheat oven to 350°. Place graham crackers in food processor or zip-lock back and pulse until fine crumbs or roll with rolling pin.
• 2. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
• 3. Place small scoop (1 TBS) of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
• 4. While the crust is in the oven, break the 2 candy bars into rectangles and cut your marshmallows in half crosswise using shears dipped in cold water.
• 5. Remove pan from oven; place 4 caramel bits and one rectangle of chocolate into each cup. Place one marshmallow half, cut-side down, into each cup.
• 6. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Enjoy!
• 7. ****If you wish to top with more chocolate...Break 2 more candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.**** We thought they had just the right amount of chocolate to caramel ratio without topping them with more chocolate so I did not add the extra chocolate on top. If you want to use white chocolate or cinnamon chips, just simply replace the Hershey's chocolate with white chocolate or cinnamon chips.