Sweet ‘n Salty Caramel Mousse Cups
2 cups mini pretzel twists
5 Tablespoons butter, melted
1/4 cup powdered sugar
1 bar milk chocolate English toffee candy
1/4 cup caramel sauce
6 ounces cream cheese, softened
1/2 cup thawed frozen whipped topping
Additional caramel sauce for drizzling
Spray cups of a mini muffin pan with nonstick cooking spray.
Finely chop the pretzels in a food processor until fine crumbs form. Don’t worry if there are some small pieces left. Add butter and sugar and mix well.
Spoon about 1 tablespoon of pretzel mixture into each cup of pan. Press pretzel mixture into each of the muffin cups. Bake for 6 minutes. Remove from oven and place on cooling rack for at least 2 minutes.
Break candy bar into a pieces and then finely chop until very fine crumbs form.
Mix caramel sauce, cream cheese and chopped candy. Stir in whipped topping until blended.
Spoon filling into a large resealable plastic bag and trim the corner to form a “pastry bag”.
Place wax paper or paper towels under a cooling rack (to prevent mess when you drizzle with caramel!)
Loosen the edges of crusts and remove them from pan to cooling rack
Squeeze filling evenly into crusts. Pour additional caramel into a small resealable plastic bag. Trim corner and drizzle over cups.
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