When I was little, my Nanna used to make caramel tart that she made by boiling a couple of tins of condensed milk in a pot of water on the stove for about 3 hours! Still to this day, I think this is one of the best ways to get that ultra thick, gooey caramel, but anyway you want to make it – caramel tarts are still so popular!
This is a bit of a play on that – a tarting up of the tart if you like – and there are literally so many options once you get the base down pat!
My fav is the caramel center with freeze dried raspberries – but you can use so may thing in place of caramel as your filling:
Here are some ideas I have played around with – so you can make these as fancy or as simple as you like!
Peanut butter
Jaffa/Chocolate ganache
Custard
Banoffee
Fruit compote
Well you get the idea right? Anyway – if you find one that works for you – take a picture and tag me in it at #mammajos and I’ll give you a shout out!
Now – back to tarting…
What I love about these is the simplicity – and the play on sweet and salt. I just LOVE pretzels and its pure genius that crushing up pretzels into the base just makes my heart so happy!
Major Major brownie points for all your workmates and school friends if you make these and bring them in. I’m pretty sure that while bribery isn’t legal, that a batch of these puppies is definitely considered a healer of wounds, saviour of souls and brings people together.. like peanut butter and jelly…oh snap that’s a great idea for this as well – a drop of home made jam at the bottom of the cup, topped with organic peanut butter, and topped with chocolate and a sprinkle of peanut brittle… oh dear – this is how my mind wanders when I am dreaming about food!
Any way – here is the basics – go forth and embellish! But if you make it – let me know and share the love by tagging your pics on insta, so we can all drool together!
Salted Caramel Cups - Ingredients
2 C Organic Oats
2 C Chopped Pecans
1C Chopped pretzels
12 medjool dates, pitted
1C cup melted coconut oil
a pinch of coarse sea salt
2 cup thick caramel/dulce de leche/peanut butter
2 cups chocolate chips, melted
1 C Freeze dried raspberries or praline for topping – depending on insert flavour
1. CUP BASES
Blitz the oats, pecans, and pretzels in a food processor until broken down into small pieces – but still a bit chunky too. Add in the dates, coconut oil, and sea salt and pulse until a soft dough forms. Scoop into patty cases - creating a shell and don’t forget toleave a well in center for the caramel to fill! Refrigerate until firm.
2. CARAMEL CENTER
White the shells are in the fridge, make the salted caramel, or prepare the filling - see here for link on how to make salted caramel
3. ASSEMBLY
Add a tablespoon or two of caramel into each cup and top with melted chocolate. Sprinkle with crushed freeze dried raspberries or praline to match your filling. Refrigerate or freeze until hardened. Remove from muffin tins and serve (give them a little time if they’ve been frozen).