Caramel-Filled Cashew Cups
Using finely chopped cashews to form the crusts adds a nutty richness to these simple, yet decadent, treats.
1 3/4 cups salted cashews
2 tablespoons butter, melted
1/4 cup light corn syrup
28 caramel candies, unwrapped
2 tablespoons milk
1/3 cup bittersweet chocolate chips
- Preheat oven to 350°F (180°C). Lightly spray cups of a mini-muffin pan with nonstick cooking spray. Finely chop cashews using a food chopper. Combine cashews, butter and corn syrup in a bowl; mix well using a scraper. Using a large measuring spoon (about 1 tablespoon), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured rolling pin to flatten tops; bake 6 to 8 minutes or until edges are golden brown.
- Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to a cooling rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.
- Divide melted caramel evenly among cups using measuring spoon. Place chocolate chips in a (1-cup) bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag with a knife; drizzle chocolate over caramel. Serve warm or at room temperature.
Makes 24 candy cups.
Nutritional Information Per Serving (1/24 of recipe): Calories 130, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 2 g.
Recipe and photograph provided courtesy of PamperedChef.com; through ECES, Inc., Electronic Color Editorial Services.