DESSERT
Serves: 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes
INGREDIENTS:
- 24 caramels (unwrapped)
- 2 Tablespoons milk
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 6 Tablespoons flour
- 2 cups vanilla ice cream
DIRECTIONS:
- In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth.
- Set aside and let cool.
- Preheat oven to 400 degrees F.
- In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
- Whisk in powdered sugar until combined.
- Add 3 eggs and 1 egg yolk, and whisk until combined.
- Add vanilla and flour and mix again.
- Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
- Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
- Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
- Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
- Serve with 1/2 cup ice cream.
