Caramel Cups

By GNSnavely

Lee Ann Bryson

Ingredients

• Crust:
• 2 c flour
• 2 sticks butter - room temperature
• 1 8 oz pkg. cream cheese - room temperature
• Filling:
• 14 oz bag of caramels - unwrapped
• 1/2 c evaporated milk
• Frosting:
• 1 c butter (the original recipe calls for 1/2 c shortening and 1/2 cup butter)
• 1 tsp vanilla
• 3/4 evaporated milk
• 2/3 powdered sugar

Preparation

Step 1

Work the butter and cream cheese together until completely blended. Add the flour and work into a soft dough with hands. Separate into 42-45 small balls. Roll each ball into a circle and place into a mini muffin cup.
Bake at 350 for 15-20 minutes until lightly golden. Cool on a baking rack.

Melt caramels and milk together in top of a double boiler. Fill pastry cups with mixture and allow to cool and slightly harden.

Cream butter. Add vanilla and milk. Beat in powdered sugar. Add more sugar if necessary. The frosting should be soft. Place a dollop on each caramel cup.