Caramel Cups

Caramel Cups

30 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Dawn
Recipe by  Dawn

“These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.”

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Ingredients

Adjust Servings

Original recipe yields 48 tassies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
  4. In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
  5. To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

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Reviews (30)

Rate This Recipe
Kristen
25

Kristen

Delicious!! A hit at all of my holiday parties. I'll be careful next time not to fill the cups completely with the caramel mixture... leave some room for the frosting or else they'll leak all over the place!

Joe C.
24

Joe C.

I was making these for my friend Tania who loves caramel. I won't be sharing these because I did not care for this recipe. READ the recipe: the "crust' is cream cheese, flour and butter... no sugar (made me doubtful...and I was right). The crust is tasteless. Its not flaky, its crumby and crumbling. This might be better with a traditional pie crust. The filling is caramel and evaporated milk - cant argue there, its good. But the worst part... is the frosting. I have NO problem with fatty or shortening buttercream and what not. But I did not care for this icing. Again, look at the recipe - its only half a cup of sugar with a cup of shortening. A traditional buttercream would have a shortening to sugar ratio of 1 to 4 ... not 2 to1. The icing is tasteless and greasy. I dumped an extra cup of sugar in it, and it still just tasted like shortening with a gross oily mouth feel. I'm an experienced baker - I did not care for this recipe. Sorry Tania.

LGLASSER
21

LGLASSER

These are fantastic. I have made these and eveyone loves the. You have to press the dough high and over the edge a little to get enough space. A little caramel to fill the dip is fine. The frosting when whipped up completes the taste. If it is too fatty - just eat one but it completes the cookie and is better as a whole.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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