Thursday, November 4, 2010
Caramel S’more Cups
These are as good as they look! The only thing I would recommend is putting them in the refrigerator after they've had a little time to cool from the oven. This made it easier for me to taken them out of the pan. I didn't add the melted chocolate because we didn't want to wait any longer for dessert! Enjoy!
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips
1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
3. Bake 13 to 15 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 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. 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.