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Caramel Cookie Cups

April 22, 2017

Caramel Cookie Cups 

Cookie Cups:

6 oz. cream cheese
1 cup butter

2 cups all-purpose flour


14 oz. pkg. caramels, individually wrapped
1/2 cup evaporated milk


1 cup butter

1/2 cup white sugar
1/3 cup evaporated milk
1 tsp. vanilla extract

Preheat oven to 350 degrees F, 175 degrees C.


Mix together cream cheese, butter and flour, to form a dough.   Pinch off 48 equal pieces and press into mini muffin pans. Bake for 15 minutes or until lightly brown.   Cool slightly. Gently remove from pans.


In the double boiler melt caramels and 1/2 cup evaporated milk, stirring smooth until creamy. Pour into cooled shells and top with frosting.


Frosting: Beat butter, sugar, evaporated milk, and vanilla until light and creamy.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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