Creamy Caramel Cups (with or without Kahlua)

Recipe by Michele7
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 45 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you object to liqueur, the Kahlua can be omitted.
  • By hand, mix the dough ingredients together.
  • Make into small balls.
  • Press into mini muffin cups and prick with a fork 4-5 times.
  • Bake 350F for 12-15 minutes.
  • Let cool and then remove from tins.
  • Using a double boiler, melt the caramels.
  • Add the evaporated milk and Kahlua, stirring well.
  • Fill the tarts 1/2 full with the melted filling.
  • Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
  • Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
  • Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
  • Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
  • Sprinkle the tops with nuts or sprinkles.
  • If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
  • I keep them in the freezer until it's time to put them on my trays.
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