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