Ingredients
Equipment
Instructions
- Line a 24-cup mini muffin tin with paper or silicone liners.
- Melt 6 oz of chocolate chips in the microwave in 30-second intervals until smooth. Spoon about 1 teaspoon of melted chocolate into each liner, spreading it up the sides. Freeze for 10 minutes to set.
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and sweetened condensed milk until the sugar dissolves. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla.
- Spoon the warm caramel over the set chocolate bases. Allow to cool at room temperature for about 20 minutes.
- Melt the remaining 6 oz of chocolate chips. Spoon the chocolate over the caramel layer to cover it completely. Sprinkle with flaky sea salt.
- Refrigerate for at least 30 minutes, or until fully set. Store in an airtight container in the refrigerator.
Notes
For a richer flavor, use dark chocolate instead of semi-sweet.
Store these cups in the refrigerator to keep the caramel firm.
These can be frozen for up to 3 months in a freezer-safe container.
Store these cups in the refrigerator to keep the caramel firm.
These can be frozen for up to 3 months in a freezer-safe container.
