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Creamy Caramel Cups (with or without Kahlua)

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“Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?”
READY IN:
1hr 15mins
YIELD:
45 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. If you object to liqueur, the Kahlua can be omitted.
  2. By hand, mix the dough ingredients together.
  3. Make into small balls.
  4. Press into mini muffin cups and prick with a fork 4-5 times.
  5. Bake 350F for 12-15 minutes.
  6. Let cool and then remove from tins.
  7. Using a double boiler, melt the caramels.
  8. Add the evaporated milk and Kahlua, stirring well.
  9. Fill the tarts 1/2 full with the melted filling.
  10. Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
  11. Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
  12. Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
  13. Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
  14. Sprinkle the tops with nuts or sprinkles.
  15. If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
  16. I keep them in the freezer until it's time to put them on my trays.

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