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    You are in: Home / Recipes / Chocolate Caramel Cups Recipe
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    Chocolate Caramel Cups

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    Sonya01's Note:

    prep time includes setting time :)

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    Units: US | Metric

    Caramel filling


    1. 1
      Preheat oven to 180°C Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
    2. 2
      Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C
    3. 3
      To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
    4. 4
      Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 days.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Caramel Cups

    Serving Size: 1 (736 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 152.7
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.6 g
    Cholesterol 17.4 mg
    Sodium 57.6 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.0 g
    Sugars 12.8 g
    Protein 2.6 g

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