Sweet 'N Salty Caramel Mousse Cups

Sweet 'N Salty Caramel Mousse Cups

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups mini pretzel twists

  • 5

    tbsp butter, melted

  • cup powdered sugar

  • 1

    bar milk chocolate English toffee candy

  • ¼

    cup caramel sauce

  • 6

    oz cream cheese, softened

  • ½

    cup thawed frozen whipped topping

  • Additional caramel sauce for drizzling


1. Preheat oven to 375°F. Spray cups of miniature muffin cups with nonstick cooking spray. 2. Finely chop half of the pretzels in Food Processor until fine crumbs form. (Don’t worry if there are some small pretzel pieces.) Pour into mixing bowl. Repeat with remaining pretzels. Add butter and sugar and mix well. 3. Spoon about 1 tbsp of pretzel mixture into each cup of pan. Press down using Mini-Tart Shaper to form indentations. Bake 6 minutes. 4. Break candy bar into a few pieces and finely chop in Food Processor until very fine crumbs form. 5. Mix caramel sauce, cream cheese and chopped candy in bowl. Stir in whipped topping until blended. 6. Spoon filling into a large resealable plastic bag and trim the corner. 7. Remove pan from oven to cooling rack; let stand 2 minutes. 8. Loosen edges of crusts and remove them from pan to cooling rack. 9. Squeeze filling evenly into crusts. Pour additional caramel into a small resealable plastic bag. Trim corner and drizzle over cups. Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 10 g, Fiber 0 g, Protein 1 g


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