Chocolate-Caramel Dessert Cups

• 1/2 cup graham crumbs
• 1 Tbsp. sugar
• 1 Tbsp. sliced almonds
• 2 Tbsp. butter, melted
• 3 oz. Baker's Semi-Sweet Chocolate, divided
• 12 Kraft Caramels
• 3 Tbsp. water
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2 cups cold milk
• 1/2 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F.
2. Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan.
3. Bake 10 min.
4. Meanwhile, melt 2 oz.
5. semi-sweet chocolate as directed on package; set aside.
6. Microwave caramels and water in small microwaveable bowl on HIGH 2 min.
7. or until caramels begin to melt; stir until completely melted.
8. Beat pudding mix and milk with whisk 2 min.
9. Stir in melted chocolate.
10. Spoon 1 Tbsp.
11. crumb mixture into each of 8 dessert cups; top with 2 Tbsp.
12. pudding mixture and 1 Tbsp.
13. caramel sauce.
14. Cover with remaining pudding mixture; sprinkle with coconut.
15. Refrigerate 1 hour.
16. Melt remaining chocolate; drizzle over desserts just before serving.

graham crumbs, sugar, almonds, butter, chocolate, caramels, water, cold milk, coconut

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-dessert-cups-185584.aspx (may not work)