Honey Caramel Cups

These Honey Caramel Cups are the perfect little bite, great for after-school treats for kids!

Serves/Makes: 14 mini cups

Prep Time: 10 mins / 40mins for caramel

Cooking Time: 12-15mins

 

Ingredients - Caramel filling:

1/4 cup Mount Somers Caramel honey

1/3 cup coconut sugar or brown sugar

1/2 cup heavy cream

60g butter

1/4 teaspoon salt

1 teaspoon vanilla essence

Method:
Put all caramel filling ingredients in a small-medium heavy based pot. Simmer on a low heat (should be a gentle bubbling), stirring every 10mins for 40-50mins until reduced and golden in colour.

 

Ingredients - Crunchy oat shell:

1 cup whole oats

1/2 cup peanuts finely chopped or desiccated coconut

100g Mount Somers Caramel Honey

50g smooth peanut butter

50g butter

1/2 teaspoon vanilla

Pinch of salt

Topping: 100g chocolate of your choice

Method:

Pre-heat oven to 160 degree fan bake.

In a small (microwave safe) bowl add in the honey and butter. Melt in microwave for 30-40 seconds. Stir in peanut butter, vanilla and salt, mix until smooth. In a large mixing bowl add in oats, peanuts (or coconut) and wet mixture. Use a spoon to mix together until fully combined.
Spoon mixture (approx. 1 generous tablespoon) into mini muffin cases or straight into a mini silicone muffin tray.
Bake in the oven for 15mins or until golden.
Once you’ve taken them out of the oven, use the back of a spoon to press down on the oat cups to create a groove for the caramel to sit in. You’ll want to do this while it’s still hot before it sets. Allow to cool completely before moving.
Spoon caramel into the cups and top with melted chocolate.


Enjoy!


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