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