Salty cups filled with chocolate and crunchy caramel

Salty cups filled with chocolate and crunchy caramel

INGREDIENTS
Shortbread dough (see recipe)
3/4 cups of semi-sweet chocolate chips
3/4 cups crunchy caramel chips (type Toffee Bits)


PREPARATION
1. Prepare the shortbread dough as indicated in the recipe but do not refrigerate it. Shape the dough into balls, 2 tbsp. (10 mL) at a time, and gently squeeze into mini-muffin cups. Refrigerate 30 minutes or until the dough is firm.

2. Meanwhile, in a bowl, combine the chocolate mini-pieces and the caramel chips. Top each dish with 1 tbsp. (5 ml) of the mixture. Bake in the preheated oven at 325 ° F (160 ° C) for 20 to 25 minutes or until the edges of the cups are lightly browned. Remove from oven and let cool completely. Pass the blade of a knife around the edge of each dish to detach it, then unmold. (The cups will keep for up to 1 week at room temperature or up to 1 month in the freezer.)