Chocolate Caramel Cups

• 6.5 oz coconut cookies
• 6 tbsp butter, melted
• 1 (13.5 oz) can sweetened condensed milk
• 2 tbsp honey
• 1 oz coconut oil
• 4.5 oz dark chocolate, chopped

1. Preheat oven to 350u0b0F. Grease 2 - 12-cup mini muffin pans.
2. Process cookies to fine crumbs. Add 4 tbsp butter and process to combine. Press into base of prepared recesses. Chill until needed.
3. Meanwhile, combine condensed milk, honey and remaining butter over medium heat. Cook for 5-6 mins, or until mixture thickens and caramelizes. Distribute between recesses and bake for 10 mins, or until centers are firm. Let cool completely in pans.
4. Combine coconut oil and chocolate over low heat until melted. Spread over caramel. Chill for 4 hours, or until set. Run a knife around edges to loosen cups. Remove from pan and serve.

coconut cookies, butter, condensed milk, honey, coconut oil, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/26277 (may not work)