Chocolate cookie cups full of creamy caramel, chocolate and pecans. So many fun fall flavors in one little dessert!
There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving? I’m not sure, but these yummy little treats hit the spot! They are fun to make, and a pretty mini dessert for all those November and December get-togethers.
Here’s how they are made: (printable recipe)
INGREDIENTS:
Cookies:
- 2 sticks (one cup) butter (softened)
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2/3 cup unsweetened cocoa powder
- 3 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Toppings:
- 1 bag of Wilton’s candy melts in milk chocolate
- 2 cups of chopped pecans and about 60 whole pecans
- 32 Kraft caramels (unwrapped)
- 1 can (14oz) sweetened condensed milk
- 1 stick (1/2 cup) butter
DIRECTIONS:
Cookies:
- Preheat oven to 350 degrees
- Add butter, sugar, eggs and vanilla together in a large mixing bowl
- Blend on medium speed with a mixer until smooth
- Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
- Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
- Use a tart shaper, or a wooden spoon to press the dough into a cup shape.
- Bake at 350F degrees for 7-8 minutes and remove from oven.
- Press centers in a second time and allow cups to cool for just a couple of minutes.
- Use a small paring knife to pop each cup out and allow them to cool on the counter.
Toppings:
- Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
- Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
- Place chopped pecans into a small bowl.
- To assemble, dip top edge of cup in candy melts and then in chopped nuts.
- Place caramel sauce into a sturdy zip top bag and clip a corner.
- Pipe caramel into each cup until filled completely and top with a whole almond.
- Allow caramel and chocolate to firm up.
- Store in an airtight container for 2-3 days.
- Enjoy!
My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r
Other fun mini desserts here at Easybaked (click on a photo to see the recipe)
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