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Chocolate-Caramel Dessert Cups Recipe

Prep

15-30 mins

Total

1 HR 20 MIN

Servings

8 Servings

Ingredients

1/2 cup

graham cracker crumbs

1 tbsp

sugar

1 tbsp

sliced almonds

2 tbsp

butter, melted

3 oz

BAKER'S Semi-Sweet Chocolate, divided

12 

KRAFT Caramels

3 tbsp

water

1 pkg

(3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

2 cups

cold milk

1/2 cup

BAKER'S ANGEL FLAKE Coconut, toasted

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.

Step 3

Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.

Step 4

Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.

Step 5

Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.

Step 6

Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.

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