Salted Caramel Chocolate Cups
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Salted Caramel Chocolate Cups

  • Prep: 15 minutes
  • Stand: 5 minutes
  • Serves: 24

Ingredients & Directions

  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
  • 24 chewy chocolate covered caramel candyin milk chocolate, unwrapped
  • 1 tablespoon sea salt

Heat the oven to 400°F.  Bake the pastry shells according to the package directions. 

Remove the pastry shells from the oven.  Press the candies down into the centers of the hot pastry cups.  Let stand for 5 minutes.  Sprinkle with the salt.


Flavor Variation: You can also use other small candies in this recipe.  Try miniature peanut butter cups, candy bar "bites" or teardrop-shaped chocolate candies (with or without almonds).