I’ve found this to be the perfect sweet treat to have just after we’ve put our kids to bed and are ready to relax for the evening with a cup of tea.
No Bake Salted Caramel Cups
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Ingredients
- 1½ cups rolled oats
- 1½ cups pecan halves
- ½ cup pretzels
- 8 whole, pitted medjool dates
- ⅔ cup coconut oil, melted
- a pinch of coarse sea salt
- 1 cup thick caramel
- 2 cups chocolate chips, melted
- sea salt, optional, for topping
Directions
- Pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces.
- Add the dates, coconut oil, and sea salt and pulse until a soft dough forms.
- Refrigerate for 15-20 minutes.
- Prepare the caramel and melt the chocolate.
- When the crust mixture is firm, press into a muffin tin (leave a well in the center of each).
- Add a tablespoon or two of caramel into each cup and top with chocolate.
- Sprinkle with sea salt (optional).
- Refrigerate or freeze until hardened.
- Remove from muffin tins and serve.
