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Fudgy Salted Caramel Shortcakes
cup plus 2 tablespoons Original Bisquick™ mix
tablespoons unsweetened baking cocoa
tablespoons butter or margarine, melted
cup miniature semisweet chocolate chips
cups frozen (thawed) whipped topping
tablespoons butterscotch caramel topping
Additional miniature semisweet chocolate chips, if desired
Coarse sea salt, if desired
Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick mix, sugar and cocoa until completely blended and lumps are gone. Add milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
Spoon scant level measuring tablespoonfuls (or use #70 cookie scoop) into muffin cups. Bake 5 to 7 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean. Cool 5 minutes. Gently loosen sides and remove from cups. Cool completely.
To assemble, spoon 2 tablespoons whipped topping in bottom of 3 x 2-inch glass shot glass*. Top with 1 teaspoon caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake. Drizzle top of shortcake with 1/2 teaspoon caramel topping. Garnish with chips; sprinkle lightly with salt. Repeat with remaining ingredients.
*12 paper cups (5-oz size) can be substituted.
Stir 1 teaspoon rum into caramel sauce before using.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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