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Sweet 'n Salty Caramel Mousse Cups




Source of Recipe


Sherri at Mimi's


List of Ingredients




Sweet ‘n Salty Caramel Mousse Cups
A Pampered Chef recipe



2 c. mini pretzel twists
5 tbsp. butter, melted
1/3 c. powdered sugar
1 bar (1.4 oz.) milk chocolate English toffee candy
¼ c. caramel sauce
6 oz. cream cheese, softened
½ c. thawed frozen whipped topping
Additional caramel sauce for drizzling



Recipe






Preheat oven to 375 degrees


Spray mini muffin tins with nonstick cooking spray
Finely chop half of the pretzels in a manual food processor until fine crumbs form. (Don’t worry if there are some pretzel pieces).
Pour into a bowl.
Repeat with remaining pretzels.
Add butter and sugar and mix well.
Spoon about 1 tbsp. of pretzel mixture into each cup of pan.
Press down to form indentations.
Bake 6 minutes.
Break candy bar into a few pieces and finely chop in manual food processor until very fine crumbs form. Measure caramel sauce.
Mix caramel sauce, cream cheese and chopped candy in same batter bowl.
Stir in whipped topping until blended.
Spoon filling into a large resealable plastic bag and trim the corner.
Place paper towels beneath cooling rack to prevent a sticky countertop.
Remove pan from oven to cooling rack; let stand two minutes.
Loosen edges of crusts and remove them from pan to cooling rack.
Squeeze filling evenly into crusts.
Pour additional caramel sauce into a small resealable plastic bag.
Trim corner and drizzle over cups.


Serves 24

Tips: To easily fill the plastic bag with filling, place the corner of the bag into a bowl and fold back out over the edges. Spoon the filling into the bag; remove the bag from the bowl and secure with a twistie seal.