Creamy Caramel Cups (with Or Without Kahlua)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 (3 ounce) packages cream cheese
• 1 cup margarine
• 2 cups flour
• 14 ounces caramels
• 1/2 cup evaporated milk
• 1 tablespoon kahlua
• 1/2 cup margarine
• 1/2 cup crisco, plain
• 1/2 cup sugar
• 2/3 cup evaporated milk
• 1 tablespoon kahlua
• nuts or candy sprinkles

Recipe

• 1 if you object to liqueur, the kahlua can be omitted.
• 2 by hand, mix the dough ingredients together.
• 3 make into small balls.
• 4 press into mini muffin cups and prick with a fork 4-5 times.
• 5 bake 350f for 12-15 minutes.
• 6 let cool and then remove from tins.
• 7 using a double boiler, melt the caramels.
• 8 add the evaporated milk and kahlua, stirring well.
• 9 fill the tarts 1/2 full with the melted filling.
• 10 beat 1/2 cup margarine, 1/2 cup crisco and 1/2 cup sugar until very smooth and fluffy.
• 11 add 1 small can evaporated milk and 1 t kahula, or more to taste.
• 12 beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• 13 using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• 14 sprinkle the tops with nuts or sprinkles.
• 15 if i'm in a cookie baking frenzy, i make the dough cups one day and then fill and ice them another.
• 16 i keep them in the freezer until it's time to put them on my trays.