Salted Caramel Chocolate Cups
A quick and easy no-bake recipe consisting of a deliciously gooey salted caramel centre sealed in a creamy chocolate cup. These Chocolate Caramel Cups are the perfect little treats for your sweet tooth!
Servings: 12 cups
Calories: 266kcal
Ingredients
- 17 oz (480g) chocolate coarsely chopped
- 2 ½ tablespoons vegetable oil*
- 7 oz (200g) chewy caramels or toffees
- 3 tablespoons evaporated milk
- ⅛ teaspoon kosher salt
Instructions
- Line a 12-cup muffin pan with muffin cases, and set aside.
- Add the chocolate and vegetable oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Add 2 tablespoons of chocolate to each muffin case. Using a pastry brush, brush some of the chocolate up the sides of the case - about halfway.
- Place the muffin pan in the freezer whilst preparing the filling.
- Add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the salt.
- Allow to cool for 10 minutes in the fridge.
- Divide the caramel evenly between the muffin cases.
- Top the caramel centres with the remaining chocolate (about 1 tablespoon per case), sprinkle with coarse sea salt (optional), and freeze once again until set.
Video
Notes
*Instead of vegetable oil, you can use coconut oil.
Cups can be kept in an airtight container in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.
This recipe can easily be halved or doubled if needed.
Nutrition
Serving: 1cup | Calories: 266kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 93mg | Fiber: 2g | Sugar: 33g