I would like to introduce you to a new friend of mine…C&C reader meet sweet ‘n salty caramel mousse cups. I met these babies a few weeks back at a friend’s Pampered Chef party, it was love at first bite. These are an incredible flavor explosion…sweet, salty, creamy, studded with bits of chocolate and toffee…yep, that last one sealed the deal for me too.
It seems like there’s always a reason for treats that come in a easy to grab, bite size form (you know…game day, baby showers, I had a rough day, etc.)…these are terribly addicting, sooo make sure you have a crowd to share them with or you may end up eating at least half of them all by yourself.
Sweet ‘n Salty Caramel Mousse Cups
- 2 cups PRETZELS (choose a smaller size one)
- 5 Tablespoons MELTED BUTTER
- 1/3 cup POWDERED SUGAR
- 1 regular size HEATH CANDY BAR
- 1/4 cup CARAMEL SAUCE (or caramel syrup)
- 6 oz. CREAM CHEESE, softened
- 1/2 cup COOL WHIP, thawed
- Additional caramel for drizzling
Preheat oven to 375°. Grease a mini muffin tin.
Using a food processor, finely chop the pretzels. Add butter and powdered sugar to the food processor pulse to combine.
Put slightly less than 1 Tablespoon into each mini muffin cup (I used my 1 Tablespoon cookie scoop.) Press down making an indent with the back of a tablespoon or cookie scoop. Bake for 4-6 minutes, until golden. Let cool completely. Carefully remove from pan.
Finely chop the candy bar and place into a small bowl, add the softened cream cheese and caramel sauce. Mix well, stir in cool whip.
Put about 2 teaspoons of the mousse mixture into each pretzel cup, you can use a piping bag or baggie for this if you want. Drizzle with caramel sauce and serve.