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These Christmas Caramel Cups are so festive and easy to make!

These Christmas Caramel Cups are the perfect gift or holiday treat for the season. Just a few ingredients is all you need to create these festive chocolate cups filled with homemade caramel. Great for a dessert table or for gifting.

I love making sweet treats for the holidays, especially Christmas.  I really like making easy, festive treats that you can give as gifts or set out on a Christmas dessert platter, and these caramel cups are perfect.  

These caramel cups are easy to make and so so delicious!  Caramel cups are always a hit, especially around the holidays when everyone is looking for festive Christmas candy. 

These caramel cups start with a chocolate base, an easy, luscious caramel filling and topped with more chocolate and the cutest holiday sprinkles.  

The rich caramel layer is made up of just sugar and heavy cream to create the caramel filling.  It is nice and sweet and tastes even better than the store-bought candy.

When it comes to the chocolate for these caramel cups you can use milk chocolate, dark chocolate, semi-sweet or white chocolate, or even a mixture. 

I topped mine with these festive sprinkles.  You could also just drizzle green and red chocolate over the top and they would be gorgeous!

I always set out a plate of these during the holidays and they never last long!  You may want to double this recipe!

These also make fabulous gifts for the holidays.  Who doesn’t want some delicious homemade Christmas candy during the holiday?

So this holiday season make these Christmas Caramel Cups and I promise everyone will love them!

You will love these little peanut butter cups because they are 

• Easy to make
• Rich caramel filling
• Perfect for parties
• Delicious sweet treat
• Fun Christmas treat

RECIPE FAQS

Where can I top these with?

I just red, white and green little round sprinkles but you can use any holiday sprinkles you like or even drizzle red and green candy melts on top. 

Can I use any cream?

Unfortunately no.  For this recipe to work best you do need to use heavy cream, no exceptions here.  

Which chocolate works best?

Any chocolate you like will be delicious in this recipe.  I do prefer to use a melting chocolate or almond bark, or candy melts.  Sometimes chocolate chips can give you a little trouble melting but usually adding a little oil will fix that. 

Ingredients 

● Sugar- granulated sugar is what you need for this recipe.
● Heavy cream- Heavy cream is crucial for this delicious caramel filling.
● Chocolate almond bark- You can also use candy melts. 
● Holiday sprinkles- Use any you like.

How to make these Christmas Caramel Cups

Want More Christmas treats? Check These Out!

• Christmas Gumdrops
• Christmas Cream Cheese Mints
• No Bake Hot Chocolate Lush
• Grinch Cinnamon Rolls
• Peppermint Cream Cookie Cups
• Christmas Sugar Cookie Bites

Christmas Caramel Cups

Yield: 36

Prep Time: 30 minutes

Chill Time: 1 hour 30 minutes

Total Time: 2 hours

These Christmas Caramel Cups are the perfect gift or holiday treat for the season. Just a few ingredients is all your need to create these festive chocolate cups filled with homemade caramel. Great for a dessert table or for gifting.

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Ingredients

• ● 1 cup sugar
• ● ⅔ cup heavy cream
• ● 1 pound chocolate almond bark
• ● Holiday sprinkles

Instructions

1. Place 36 mini cupcake liners in your mini cupcake tin.
2. In a large bowl melt half of the chocolate almond bark in 30 second
increments in the microwave until melted and smooth.
3. Spoon a little of the chocolate into each cupcake liner.
4. Using a spoon or even a paintbrush spread the chocolate up the sides of the liners. If you chocolate layer seems too thin you can add a bit more
chocolate to the cup and spread up the sides some more. You want to
make sure you cannot see the bottom of the liner.
5. Set these aside to harden.
6. Meanwhile in a heavy bottomed pot over medium heat add your sugar.
7. Let this slowly melt, stirring as little as possible and very gently.
8. You want to let the sugar cook and melt until there are no lumps and it is
an amber color. This can burn and become bitter if you let it get too dark.
9. Once the sugar has reached the correct color remove it from the heat and very slowly whisk in a thin stream of the heavy cream until it is all
combined.
10. Pour the caramel carefully into a bowl and set in the fridge for 30 minutes to thicken up.
11. Once the caramel is thicker you can spoon it into the chocolate lined
muffin liners.
12. You want to fill the shells up almost to the the top of where the chocolate ends but not over it.
13. Melt the remaining chocolate almond bark.
14. Spoon chocolate over the top of the caramel cups and gently spread it to the edges of the liners.
15. Sprinkle with the holiday sprinkles.
16. Place the cups into the fridge for another hour to completely set.
17. Serve!

Notes

● Store leftovers in airtight container in fridge for up to 1 week.
● You can serve these cold or let them come to room temp before
serving. Just make sure to refrigerate the leftovers.
● You can use white almond bark as well.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 3mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 2g