Chocolate-Caramel Cookie Cups

By carol gorman

Ingredients

• 1/2 cup graham cracker crumbs
• 1 Tbsp. sugar
• 1 Tbsp. PLANTERS Sliced Almonds
• 2 Tbsp. butter, melted
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 12 KRAFT Caramels
• 3 Tbsp. water
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted Key Food — $2.99 thru 12/24

Details

Servings 8
Preparation time 20mins
Cooking time 100mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350ºF.

Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.

Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.

Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.

Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.

Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.