Best Caramel Smore Cups Recipes

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 TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

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.