CHOCOLATE CARAMEL PARFAITS

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These were found in a Canadian Living.com insert !!

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Ingredients

  • 6 chocolate cupcakes
  • CARAMEL SAUCE
  • 1/4 cup butter
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup whipping cream
  • GARNISH
  • 1 chocolate covered toffee bar (SKOR)
  • VANILLA WHIP CREAM
  • 1 cup whipping cream
  • 1 tbsp icing sugar

Preparation

Step 1

CARAMEL SAUCE

Cook butter, sugar and lemon juice over medium heat. Stir till butter is melted and sugar is dissolved. Continue to cook without stirring until amber in color - 4-5 minutes. Remove from heat. Stand back and avert face. Stir in cream and let cool to lukewarm, about 45 minutes.

VANILLA WHIP CREAM

Combine ingredients until stiff peaks form.


ASSEMBLY:

Cut cupcakes in thirds. Place bottom 1/3 in bottom of stemless wine glass. Drizzle with caramel. Add 1 tbsp of whipping cream. Repeat layers twice. Drizzle on top with caramel and sprinkle with SKOR bar broken into pieces.


Can be made the day before. Cover with saran wrap and refrigerate up to 1 day.

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