You have to try these salted caramel cups. They are no-bake and taste amazing! We have morning tea every Friday at work, and each department has a turn providing the food. It’s the prefect place to try out new recipes, although I have no hesitation trying new recipes on unsuspecting dinner guests either (consider yourself warned!)
But you don’t need to be afraid of these, the base is a mix of oats, pecans and pretzels blended together in a food processor, with some dates and coconut oil added in to hold it all together.
Then make some salted caramel, which is not that hard, just make sure you stir constantly and don’t let it burn!
Press the base mixture into a mini cupcake pan, and pour the salted caramel on top.
Top with chocolate, and there you have it. Yummy bite-size pieces of caramel.
No-Bake Salted Caramel Cups
- 1 ½ cups of oats
- 1 ½ cups pecans
- ½ cup pretzels
- 8 dates (pitted)
- 2/3 cup coconut oil, melted
- 200g castor sugar
- 90g salted butter, cut into 6 pieces
- 120ml thickened cream
- 1 teaspoon of salt
- 2 cups of chocolate melts
- ½ tablespoon of oil
- Grease a mini cup-cake pan (or use mini patty cases- these can be difficult to get out otherwise!)
- Pulse the oats, pecans and pretzels in a food processor until fine crumbs.
- Add the dates and coconut oil. Make sure you keep going until all the dates have disintegrated, and a soft dough forms.
- Place a medium sauce-pan over medium heat
- Place all of the sugar in the pan, and stir constantly with a wooden spoon until clumps start to form and the mixture melts to a dark amber liquid. Be careful not to burn.
- Once sugar is completely melted, add the butter and stir until completely it’s dissolved (the mixture will bubble at this stage, which is normal).
- Very slowly, drizzle in the cream, while still stirring.
- Then allow the mixture to boil for a minute.
- Remove from heat and stir in the teaspoon of salt.
- Let the caramel cool slightly.
- Place a heaped teaspoon of the base mixture into the mini- cupcake pan, and press with your thumb to create a hole in the middle, ensuring that the mixture is packed in tight, and goes the full way up the sides of the patty cases.
- Put the slightly warm caramel into a pouring jug (for less mess!), and pour until you have filled the hole in each base mixture (don’t overfill or you will have trouble putting the chocolate cap on!)
- Place the tray in the fridge so the caramel sets slightly (it’s easier to get the chocolate to form in a separate layer when the caramel is hard).
- Place the chocolate melts and the oil in a glass bowl and microwave in 30 second blocks, stirring with a metal spoon before putting on for another 30 seconds, until the chocolate is melted (be careful not get any water in the chocolate as it will seize).
- Use a teaspoon to spread a small dollop of chocolate on top, and use it to cover the caramel cup like a lid.
- Place in the fridge to set, and after a couple of hours, remove from the fridge. If you didn’t use patty cases, you’ll need to place the bottom of the tray in hot water, to loosen the base.
- The use a knife or a spoon to dig down the side of each caramel cup and scoop out.
- Store in the fridge in an airtight container.