Sea salt caramel is one of my most favorite things – I love the play on sweet and salty and it’s just such a buttery treat. Aside from just wanting to eat the Stonewall Kitchen Sea Salt Caramel sauce from the jar directly, it’s wonderful as a fruit dip (which is why we include it in our Orchard’s Abundance gift basket), and it’s equally fabulous as an ingredient when baking. Another thing I love is a dessert that doesn’t require turning on the oven, especially when the weather is still warm. This snack-meets-dessert no-bake recipe is so easy and requires no oven time at all!
The original recipe called for pecans to be used as one of the cup ingredients, but since I’m allergic to nuts that were a no-go for me. I subbed in sunflower seeds, but I think that the mixture would have been more dough-like and come together a little bit easier if a nut was used. That said, while my cups were a little crumbly, no one complained a bit! Topping off the caramel cups I opted for dark chocolate which I think plays nicer with the caramel, but you can feel free to use any kind of chocolate, including plain ol’ chocolate chips, if you’d like. Enjoy!
No-Bake Salted Caramel Cups
Adapted from Pinch of Yum
Makes 12 cups
- 1½ cups rolled oats
- ¾ cup pretzels
- ¾ cup roasted sunflower seeds
- 8 whole Medjool dates, pitted
- ⅔ cup coconut oil, melted
- 1 cup Stonewall Kitchen Sea Salt Caramel Sauce (or other caramel sauce of your choosing)
- 1 5.25 oz. bag Ghirardelli dark chocolate squares, roughly chopped or broken by hand then melted
- Flaky sea salt, for topping
- Pulse the oats, pretzels, and sunflower seeds in a food processor until everything is in small pieces. Add the dates and coconut oil and pulse until a dough forms – it will look crumbly for a while and still isn’t really “dough” like, but you want it to come together so you can form it into cups. Chill in the refrigerator for 20 minutes.
- When the crust mix has firmed up enough in the fridge, divide it up evenly into a 12-cup muffin tin. Press firmly and leave a good-sized indentation in the center. Pour a tablespoon of caramel into each cup, then top each with melted chocolate. You may have to smooth things out a bit with a spoon. Sprinkle each with flaky sea salt and refrigerate until hardened, at least an hour.
Remove from the muffin tins and serve!
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