Amy Bouchard's Chocolate Caramel Cheesecake Cups
3 Giant 7oz. Milk Chocolate Bars or your favorite milk chocolate
1/2 cup graham cracker crumbs
1 teaspoon sugar
2 - 8 oz. packages cream cheese ( softened )
1 - 14 oz. can Sweetened Condensed Milk
2 - teaspoon vanilla
1/2 cup jarred or canned caramel sauce
1 cup chopped peanuts
60 -70 mini muffin liners
Mini muffin pan
Melt two milk choc. bars in a microwave safe bowl or a double boiler.
Pour teaspoonful of melted choc. into the bottom of the muffin liner & spread choc. up the sides of the liner to create a shell.
Add sugar to the graham cracker crumbs, mix well. Add 1/2 teaspoon of crumbs on top of the melted choc. Place tray in freezer for about 10 min. to firm up.
Mix on medium speed, cream cheese, until fluffy. Slowly add the condensed milk and vanilla until well blended. Add about a teaspoon of cheesecake mixture on top of crumbs, then add a small amount of caramel sauce ( about 1/4 teaspoon ) on top of cheesecake. Melt the last choc. bar. Add 1/2 teaspoon of melted choc. on top of caramel & cheesecake. Finish with a sprinkle of chopped peanuts.
Store in refrigerator for up to a week.