Recipe Tweak: Salty Caramel Cups

This was originally a Pampered Chef recipe that tasted good, but it had 100 calories and 6 grams of fat per cup.  As much as I liked them, I thought they could use a little improving.  I made a few swaps in the recipe and cut the calories in half.  The fat grams were reduced from 6 grams to 1.6 grams.  The bite size makes them great for potlucks or cookouts.  And as far as the "guy tested" requirement for recipes I put on this blog?  I took them to one of my husband's Army functions, about 25 guys said they liked them and didn't even realize that they were reduced fat!

Ingredients

2 cups pretzel sticks
5 tablespoons light butter, melted
1/3 cup powdered sugar
1/2 cup sugar free cool whip, thawed
6 ounces fat free cream cheese, softened
1/4 sup sugar free caramel syrup
1 square (1 ounce) semi sweet baking chocolate

 

Directions

Preheat the oven to 375 degrees.

Crush the pretzels into very small pieces and combine with the powdered sugar and melted butter. Lightly grease a mini muffin tin and put about 1 tablespoon of the pretzel mixture in each cup. Press down hard in the center to form a small indentation.  Bake for six minutes. When they are done let them cool for a minute or two in the muffin tin then let them sit on a cooling rack for about five more minutes, or until completely cooled.

Finely chop the chocolate square until it's almost the consistancy of a powder. Mix with the cream cheese, caramel syrup and cool whip. Put the mixture in a ziplock bag and cut the corner off. Pipe equally among the cups.

 

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 50.0

• Total Fat: 1.6 g
• Cholesterol: 5.4 mg
• Sodium: 123.9 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 0.2 g
• Protein: 1.3 g