NO BAKE SALTED CARAMEL CUPS
Servings: 24
Ingredients:
3 cups Quaker oats
3 cups Pecan halves
1 cup Pretzels
16 each Medjool dates, pitted
1 ⅓ cup Coconut oil, melted
2 cups Caramel, thick (make in house or purchase)
4 cups Bittersweet chocolate chips, melted
sea salt For garnishing
Preparation:
- CRUST: Pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces. Add the dates, coconut oil, and sea salt and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.
- CARAMEL: Meanwhile, prepare the caramel and melt the chocolate.
2 cups Sugar
1/2 cup Water
12 T. Unsalted butter
1 cup Heavy cream
2 tsp. Vanilla extract
pinch Salt
Method: Add sugar and water to a heavy bottomed saucepan, allow it to dissolve and gently bubble for about 9 minutes until it caramelizes and turns a beautiful amber color. Then butter, cream, vanilla, and salt get blended in. The mixture is set aside to cool and then poured into a glass jar to cool completely. It will be thin and loose at first, but will thicken as it cools.
- ASSEMBLY: When the crust mixture is firm enough, press into a muffin tin, leaving a well in the center of each. Add a tablespoon or two of caramel into each cup and top with chocolate. Sprinkle it with a small amount of sea salt or pink himalayan sea salt. Refrigerate or freeze until hardened.
- Remove from muffin tins and serve (give them a little time if they’ve been frozen).