- 1 (8 ounce) package cream cheese
- 2 cups all-purpose flour
- 1 cup butter flavored shortening
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1 (5 ounce) can evaporated milk
- 2 teaspoons coffee flavored liqueur
- 1/2 cup butter
- 1/2 cup shortening
- 2/3 cup white sugar
- 1 (5 ounce) can evaporated milk
- 2 teaspoons coffee flavored liqueur
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. Press dough into a mini muffin tin.
- Bake at 350 degrees F (175 degrees C) for 18 minutes.
- Melt the caramels in the microwave or on the stovetop. Add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. Set aside to thicken.
- To Make The Topping: Combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.
- To Assemble: Pour caramel mixture into the baked cups, filling them halfway. Wait 10 minutes and then top with the topping mix. Sprinkle with ground pecans, if desired.
05/19/2019
recipepes.com
caramel cup tassies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
