Caramel-Filled Cashew Cups

Using finely chopped cashews to form the crusts adds a nutty richness to these simple, yet decadent, treats.


  • 1 3/4 cups (425 mL) salted cashews
  • 2 tbsp (30 mL) butter, melted
  • 1/4 cup (50 mL) light corn syrup
  • 28   caramel candies, unwrapped
  • 2 tbsp (30 mL) milk
  • 1/3 cup (75 mL) bittersweet chocolate morsels


  1. Preheat oven to 350°F (180°C). Lightly spray cups of a Mini-Muffin Pan with nonstick cooking spray. Finely chop cashews using Food Chopper. Combine cashews, butter and corn syrup in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide cashew mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured Mini-Tart Shaper to flatten tops; bake 6-–8 minutes or until edges are golden brown.

  2. Meanwhile, combine caramel candies and milk in clean batter bowl. Microwave, uncovered, on HIGH 2–-3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to Stackable Cooling Rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.

  3. Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag with Utility Knife; drizzle chocolate over caramel. Serve warm or at room temperature.


  • 24  servings of 1 cup

Nutrients per serving:

U.S. Nutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 2 g

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