Thursday, June 26, 2014

Milky Way Brownie Cups

I made these as part of our dessert for Father's Day.  They were a HIT!  I made the brownies the night before and stored them in Tupperware.  I then put them together just after lunch and put them in the fridge.  Perfect for dessert at 6 pm!
Milky Way Brownie Cups
Yield: 24 mini brownies**Beth got 48

1 brownie mix
1/2 c. caramel ice cream topping
1 (8 oz.) container Cool Whip
2 c. chocolate chips

  1. Follow directions for brownies on box. Spoon 1 teaspoon into greased mini muffin tins. Bake for 12 minutes at 350*. Let the brownies cool in the pan for 2 minutes, then use a wooden tart shaper or spoon to push the centers in. Let cool 2 more minutes in the pan, then remove to wire rack and cool completely.
  2. In a small sauce pan over low heat, melt the chocolate chips. Stir until completely smooth. Beat with mixer for 1 minute. Add Cool Whip and beat another minute.
  3. Spoon a small amount of caramel into each cup. Pipe chocolate whipped topping on top of caramel. Refrigerate until set. Store in a container in the refrigerator.

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