No Bake Salted Caramel Cups
Serves: 24
  • 300g milk or plain chocolate, or a combination,
  • 1 (397) tin carnation caramel, or another caramel sauce you have around
  • 1 tbsp flaked sea salt
  1. Prepare two muffin pans by lining them with your cases. In a large heatproof bowl, melt your chocolate (it should be broken into small chunks if its not already in chip form like the callebaut callets I use) - heat it on 30 second intervals on high, stirring between each one.
  2. Using a teaspoon, spoon chocolate into each cupcake case (about 2 tbsp worth), using the spoon to guide it up the sides of the cases until a thick layer is formed.
  3. While the chocolate is setting (pop into the fridge if you want to speed this up), open your caramel and sea salt to taste.
  4. Spoon generous tbsps of caramel into each chocolate cup, then top with more melted chocolate (if the chocolate has started to harden, just give it a quick whirl in the microwave). Top with flaked sea salt, and sprinkles if you want to.
Recipe by Kerry Cooks at