Fudgy Salted Caramel Shortcakes

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 12

Ingredients

Ingredients

1
cup plus 2 tablespoons Original Bisquick™ mix
2
tablespoons sugar
2
tablespoons unsweetened baking cocoa
1/3
cup milk
2
tablespoons butter or margarine, melted
1/3
cup miniature semisweet chocolate chips
3
cups Cool Whip™ frozen whipped topping, thawed
6
tablespoons butterscotch caramel topping
Additional miniature semisweet chocolate chips, if desired
Coarse sea salt, if desired

Directions

Directions

  • 1 Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.

Notes










Tips

Expert Tips

*12 paper cups (5-oz size) can be substituted.

Stir 1 teaspoon rum into caramel sauce before using.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.