Chocolate Salted Caramel Cups

• Vegetarian
• Gluten free

• Baking & Spices

  • 4 cups Chocolate chips, semisweet
  • 40 Kraft caramels
  • 1 Sea salt, coarse

• Dairy

  • 5 tbsp Butter
  • 14 oz Condensed milk, sweetened

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 4 cups semisweet chocolate chips
• 14 ounces sweetened condensed milk
• 40 Kraft Caramels
• 5 Tablespoons butter
• coarse sea salt, optional

Directions

• Melt chocolate chips in the microwave until smooth.
• Line a muffin tin or mini muffin tin with paper liners. (I used mini ones)
• Spoon a heaping Tablespoon of chocolate into each cup and with a spoon coat the entire inside of the cup with chocolate. Pop in freezer 5 minutes.
• For the caramel, microwave all in a heat safe bowl and let come to room temp.
• Spoon the caramel into each cup of chocolate until almost to the top. Return to the freezer a few minutes.
• Use the rest of the chocolate to cover the tops of the cups. Sprinkle with coarse sea salt if desired.
• I like to use a piping bag for neatness. Pop in freezer a few mins then store in the fridge.
• You may have leftover caramel-keeps well in the fridge!!! Pour it over some ice cream!