Salted Caramel Chocolate Cups

Simply bake puff pastry cups and press the chocolate caramel candies down into the centers and let stand 5 minutes. A sprinkle of sea salt is the perfect finish for these delectable little dessert cups. Try using your own favorite candy in this easy, versatile and delicious recipe.
  • prep: 15 minutes
  • bake: 20 minutes
  • stand: 5 minutes
  • Serves: 24

Recipe

Ingredients

  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
  • 24 chewy chocolate covered caramel candy in milk chocolate, unwrapped
  • 1 tablespoon sea salt

Directions

  1. Heat the oven to 400°F.  Bake the pastry shells according to the package directions. 

  2. Remove the pastry shells from the oven.  Press the candies down into the centers of the hot pastry cups.  Let stand for 5 minutes.  Sprinkle with the salt.

  3. Flavor Variation: You can also use other small candies in this recipe.  Try miniature peanut butter cups, candy bar "bites" or teardrop-shaped chocolate candies (with or without almonds).

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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