Fudgy Salted Caramel Shortcakes
Fudgy Salted Caramel Shortcakes might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 127 calories. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sugar, mix, milk, and a few other ingredients on hand, you can make it.
Instructions
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.