Samoas Cookie Cups

Pinterest is a dangerous place - so many yummy things I want to make! I'm determined to make my way through recipes I pinned ages ago, so here's one I tried last night. Samoas cookie cups...yummy!! I used the silicone brush to spread the chocolate up the sides of the mini muffin tray wells and the regular-sized Nilla wafers fit perfectly. Yay for Demarle products!

-TheDomesticRebel.com

1 pkg chocolate almond bark

20 Vanilla Wafer cookies

1 pkg caramels, unwrapped

2 Tbsp milk

1 & 1/2 cups shredded coconut, toasted

Sea salt, for sprinkling

Place Demarle Mini muffin tray on a perforated baking sheet, or line a muffin tin with paper liners and set aside.

Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.

Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly.

Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.

Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.

Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.

Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.

Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.