No-Bake Salted Caramel Cups
Ingredients
The crust
-
1 ½
cups
Quaker Rolled Oats
-
1 ½
cups
pecan halves
-
½
cup
pretzels
-
8
whole
medjool dates, pitted
-
⅔
cup
coconut oil, melted
-
a pinch
coarse sea salt
The filling and topping
-
1
cup
thick caramel
-
2
cups
chocolate chips, melted
-
sea salt
optional
for topping
Instructions
- Pulse the oats, pecans, and pretzels in a food processor until they are broken down into small pieces.
- Add the dates, coconut oil, and sea salt, and pulse until a soft dough forms.
- Refrigerate the mixture for about 15-20 minutes to firm it up.
- Prepare the caramel and melt the chocolate while the crust mixture is chilling.
- Press the crust mixture into a muffin tin, leaving a well in the center of each cup.
- Fill each cup with a tablespoon or two of caramel and top with melted chocolate.
- Sprinkle with sea salt if desired, then refrigerate or freeze until hardened.
- Remove from the muffin tins and serve.
Nutrition Facts (estimated)
Servings
10-12 cups
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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