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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 Cool Whip™ frozen whipped topping, thawed
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.
No nutrition information available for this recipe.
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