Double Chocolate Caramel Cookie Cups: super easy cake mix cookie cups stuffed with caramel, topped with a chocolate truffle and Skor bits! www.thereciperebel.com
48chocolate-covered caramel candiesa Kiss or Rolo or similar
Truffle filling
14ozcan sweetened condensed milk
1 3/4cupCHIPITS Semisweet chocolate chipsor use milk chocolate if you prefer
Hershey Skor bits
Instructions
Preheat oven to 350 degrees and grease 48 mini muffin cups very well.
In a stand mixer, combine cake mixes, eggs and oil and beat until combined. The dough should come together easily. If you need, add an extra tablespoon oil to help it come together.
Spoon rounded teaspoons into greased mini muffin tins and bake for about 9-10 minutes, until set on top.
Remove from oven and make an indent in the middle of the cookie cup. I used the back of a 1tbsp cookie scoop, sprayed with non-stick spray. Place a candy inside each cookie cup, pressing down gently. Set aside to cool completely before removing from the pan(after cooling in the pan for about 10-15 minutes, I like to gently turn or spin the cookie cups, so that they release from the edges of the pan, and then cool completely. If you try this and they don't release they are likely too warm and will crumble).
Once cookie cups are removed from the pan, heat sweetened condensed milk over medium-low heat and add chocolate chips. Continue cooking and stirring until completely melted. Spoon melted chocolate over candies in cookie cups or use a pastry or ziploc bag with the corner snipped. Work quickly because the truffles set relatively quickly. Sprinkle with Skor bits and press down gently so they set in the chocolate.
Let chocolate set completely before serving. Can be stored at room temperature for a few days, or frozen for up to a few months.