Description
Delightful chocolate cups filled with rich caramel, perfect for holiday gatherings.
Ingredients
- Holiday sprinkles
- 1 cup Sugar
- 1 lb Chocolate almond bark
- 2/3 cup Heavy cream
Instructions
- Begin by melting the chocolate almond bark in a microwave or double boiler until smooth.
- In a saucepan, heat the heavy cream and sugar together, stirring until the sugar dissolves. Bring to a gentle simmer, then remove from heat.
- Combine the hot cream mixture with the melted chocolate, stirring until fully incorporated.
- Line a muffin tin with cupcake liners and pour a small amount of the chocolate mixture into each liner, just enough to coat the bottom.
- Let the chocolate set slightly, then add a spoonful of the caramel mixture on top of the chocolate base.
- Cover the caramel with more chocolate mixture until the liners are filled.
- Refrigerate until set, and top with holiday sprinkles before serving.
Notes
Allow the cups to chill for at least an hour before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American