Nothing says holiday magic quite like homemade Chocolate Caramel Cups—trust me, these little beauties disappear faster than Santa’s cookies at our house! I’ve been making this exact recipe every December since my aunt first showed me her foolproof method back in college. What I love most is how ridiculously easy they are—just chocolate, caramel, and festive sprinkles—yet they look and taste like you spent hours in the kitchen. They’re my go-to edible gift (I tuck them into pretty boxes with tissue paper) and the first treat my kids request when we unpack our Christmas decorations. The best part? No oven required, so you can whip up a batch while watching holiday movies!
Ingredients for Chocolate Caramel Cups
Gathering these simple ingredients is half the fun—I always feel like a kid in a candy shop! You’ll need:
- 2 cups semi-sweet or dark chocolate chips (milk chocolate works too if you prefer sweeter)
- 1 tbsp coconut oil (this makes the chocolate extra shiny and easy to work with)
- 1 cup soft caramels, unwrapped (those square Kraft ones are perfect)
- 2 tbsp heavy cream or half-and-half (trust me, don’t skip this—it makes the caramel silky)
- Holiday sprinkles in red, green, or gold (the more festive, the better!)
- Flaky sea salt (optional, but oh-so-good for that sweet-salty magic)
Pro tip: Keep everything at room temperature before starting—cold caramels take forever to melt!
How to Make Chocolate Caramel Cups
Ready for the easiest holiday treat you’ll ever make? Follow these steps and you’ll have perfect Chocolate Caramel Cups in no time—I promise even my 8-year-old nephew can do this!
Melting the Chocolate
First, grab a microwave-safe bowl and toss in your chocolate chips with that magic tablespoon of coconut oil. Microwave in 30-second bursts, stirring well each time—don’t let it sit too long or it’ll seize up! If you’re fancy, use a double boiler, but honestly, my microwave works just fine. The key is stopping when there are still a few unmelted chips left; just keep stirring and the residual heat will melt them perfectly.
Layering the Chocolate and Caramel
Scoop about a tablespoon of melted chocolate into each muffin liner (silicone ones pop right out—life-changing!). Use the back of a spoon to spread it up the sides a bit. Pop them in the freezer for exactly 5 minutes—set a timer! Meanwhile, melt those caramels with cream in the microwave, stirring every 15 seconds until it’s smooth like satin. When the chocolate shells are firm, spoon in caramel, leaving a little room at the top. Freeze again for 5 minutes—this keeps the layers from mixing.
Adding Toppings and Setting
Now the fun part! Cover each caramel center with another spoonful of melted chocolate—work quickly before it sets. Immediately shower them with festive sprinkles and a tiny pinch of flaky salt if you’re feeling fancy. Let them chill in the fridge for 30 minutes (I know, the wait is torture!). When you peel back the liners, you’ll reveal these gorgeous little edible gifts that look straight from a bakery.
Tips for Perfect Chocolate Caramel Cups
After making hundreds of these little delights (okay, maybe thousands!), I’ve picked up some foolproof tricks:
- Room temp caramels melt faster – Take them out of the fridge at least an hour before. Cold caramels turn into stubborn lumps that mock your patience!
- Silicone is your BFF – Those flimsy paper liners stick like glue. Silicone muffin cups let the cups pop out perfectly every time.
- Work in small chocolate batches – If your chocolate starts to thicken, just zap it for 5 more seconds. Burnt chocolate is a holiday tragedy we can avoid!
- Salt balances the sweet – That tiny pinch of flaky sea salt? Absolute game-changer. It makes the caramel flavor sing.
- Store them cold – Keep these in an airtight container in the fridge – they’ll stay fresh for up to two weeks (if they last that long!).
Bonus tip: Lick the caramel spoon – it’s the baker’s reward!
Variations for Chocolate Caramel Cups
Oh, the possibilities! While I adore the classic version, sometimes I get wild with these little cups. Swap the caramel for smooth peanut butter mixed with honey (heaven!), or try dulce de leche for an extra rich twist. Crushed peppermint candies make them perfect for stocking stuffers, while toasted pecans add a wonderful crunch. My neighbor swears by adding a tiny spoon of espresso powder to the chocolate—talk about a grown-up treat! The best part? No matter what you try, they always feel festive.
Storing and Gifting Chocolate Caramel Cups
These little treasures keep beautifully in the fridge for up to two weeks (though they never last that long in my house!). Stack them in an airtight container with parchment between layers to prevent sticking. For gifting, I use clear cellophane bags tied with ribbon, or tiny holiday tins lined with festive tissue paper. They make the sweetest edible presents—last Christmas, my mail carrier nearly cried when I handed her a box!
Nutritional Information
Just so you know what you’re indulging in—these values are estimates per Chocolate Caramel Cup: about 180 calories, 10g fat (6g saturated), and 15g sugar. Perfectly reasonable for a holiday treat, if you ask me! Remember, nutrition can vary based on exact ingredients used.
FAQs About Chocolate Caramel Cups
Can I use milk chocolate instead of dark? Absolutely! I’ve done this for my kids who prefer sweeter treats—just reduce the coconut oil to ½ tbsp since milk chocolate melts easier. The caramel still shines through beautifully.
How long do these holiday candy treats last? Stored properly in the fridge, they’ll stay fresh for 2 weeks (but good luck keeping them that long!). They make perfect edible holiday gifts that actually hold up well.
Help—my caramel layer is too thick! No worries! Just warm the caramel mixture for 5 more seconds—it’ll pour like silk. I’ve learned thinner layers actually taste better anyway.
Can I freeze these Christmas chocolate treats? You bet! Freeze them in a single layer first, then transfer to bags. They’ll keep for 3 months—though the sprinkles might lose some crunch.
Why add coconut oil? It gives that gorgeous snap when you bite in and prevents the chocolate from getting dull. But if you’re out, butter works in a pinch!
Go make these Chocolate Caramel Cups already—then tag me in your photos so I can drool over your holiday creations! You can find more delicious recipes like this on Pinterest.
PrintIrresistible Chocolate Caramel Cups Recipe in Just 30 Minutes
Easy holiday treat with rich chocolate and smooth caramel, topped with festive sprinkles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil
- 1 cup soft caramels, unwrapped
- 2 tbsp heavy cream
- Holiday sprinkles (red, green, gold)
- Flaky sea salt (optional)
Instructions
- Melt chocolate chips with coconut oil until smooth.
- Spoon melted chocolate into muffin liners. Freeze for 5 minutes.
- Heat caramels with cream until smooth. Spoon onto set chocolate.
- Cover caramel with more melted chocolate. Add sprinkles and sea salt.
- Refrigerate for 30 minutes until firm. Serve.
Notes
- Use silicone muffin liners for easy removal.
- Store in an airtight container in the fridge.
- Great for edible holiday gifts.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg