Sweet ‘N Salty Caramel Mousse Cups

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Sweet ‘N Salty Caramel Mousse Cups

Christmas Book Group last night where we do a book exchange and eat, so last night we did appetizers and desserts and it was all yum-o!  I tried these out and they were really easy and really delicious.

2 cups mini pretzel twists

5 tablespoons butter, melted

1/3 cup powdered sugar

1 (1.4 oz) bar milk chocolate English toffee candy

1/4 cup caramel sauce

6 oz cream cheese, softened

1/2 cup Cool Whip, thawed

additional caramel sauce for drizzling

1  Preheat oven to 375.  Spray wells of mini muffin pan (24 cup capacity) with Pam for baking.

2  Pulse pretzels into crumbs in food processor.  Pour into bowl and add butter and sugar and mix well.

3  Spoon about 1 tablespoon of mixture into each well of mini muffin pan and press down using mini tart shaper or back of spoon.  Bake 6 minutes.

4  Pulse candy bar into crumbs in food processor.  Mix caramel sauce, cream cheese and candy in same bowl then fold in whipped topping until blended.

5  Spoon filling into gallon size resealable bag and trim corner.

6  Remove pan from oven and let sit for 2 minutes then carefully loosen edges of crusts and remove them to cooling rack.

7  Squeeze filling evenly into crusts.  Pour a few spoonfuls of caramel into a sandwich size resealable bag and snip corner then drizzle over cups.

recipe from Pampered Chef

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