Chocolate Salted Caramel Cups
Chocolate Cups
  • 4 cups semisweet chocolate chips
  • 14 ounces sweetened condensed milk
  • 40 Kraft Caramels
  • 5 Tablespoons butter
  • coarse sea salt, optional
  1. Melt chocolate chips in the microwave until smooth.
  2. Line a muffin tin or mini muffin tin with paper liners. (I used mini ones)
  3. 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.
  4. For the caramel, microwave all in a heat safe bowl and let come to room temp.
  5. Spoon the caramel into each cup of chocolate until almost to the top. Return to the freezer a few minutes.
  6. Use the rest of the chocolate to cover the tops of the cups. Sprinkle with coarse sea salt if desired.
  7. I like to use a piping bag for neatness. Pop in freezer a few mins then store in the fridge.
  8. You may have leftover caramel-keeps well in the fridge!!! Pour it over some ice cream!
Recipe by Hugs and Cookies XOXO at