Pumpkin Spice Chocolate Caramel Cups
Pumpkin Spice Chocolate Caramel Cups
Prep
10min
Total
30min
Servings
12
Ingredients
11
Level
Mod
Prep
10min
Total
30min
Servings
12
Ingredients
11
Level
Mod
Recipe by:Amy Lyons
Pumpkin Spice Chocolate Caramel Cups
Prep:10minTotal:30minServes:12
Ingredients
Caramel
Chocolate
Directions
To make the caramel
  1. Combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate
  1. Combine all ingredients and whisk together until smooth.
  2. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate.
  3. Place in the freezer until set, about 10 min.
  4. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.
  5. Top with remaining chocolate so it is even with the top of the cups.
  6. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.
Ingredients
Caramel
Chocolate
Directions
To make the caramel
  1. Combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate
  1. Combine all ingredients and whisk together until smooth.
  2. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate.
  3. Place in the freezer until set, about 10 min.
  4. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.
  5. Top with remaining chocolate so it is even with the top of the cups.
  6. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.
Directions
To make the caramel
  1. Combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate
  1. Combine all ingredients and whisk together until smooth.
  2. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate.
  3. Place in the freezer until set, about 10 min.
  4. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.
  5. Top with remaining chocolate so it is even with the top of the cups.
  6. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.
Notes

Pumpkin Spice Chocolate Caramel Cups FTR