Caramel Delights

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Caramel Delights

Course Dessert


Oat Layer

  • 1.5 cups quick-cooking oats
  • 1/2 cup maple syrup
  • 1/3 cup melted cookie butter
  • 1-2 tablespoons water if needed

Chocolate Layer

  • 3/4 cup semi-sweet chocolate chips
  • 2 teaspoons coconut oil

Coconut Layer

  • 1/3 cup creamy cashew butter
  • 1/3 cup melted cookie butter
  • 1 cup unsweetened shredded coconut

Top Layer

  • Drizzle of melted chocolate


  • Start by lining a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
  • Begin with the chocolate layer. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals until melted, stirring between each interval. Spoon 1 teaspoon of melted chocolate into each muffin cup, spreading it evenly across the bottom with a spoon or your finger.
  • Next, prepare the oat layer. Mix the quick-cooking oats, maple syrup, and melted cookie butter in a bowl until well combined. If the mixture seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer, pressing them firmly.
  • Place the muffin pan in the freezer for 5 minutes.
  • Now, make the coconut layer. Combine the creamy cashew butter, melted cookie butter, and shredded coconut in a bowl. Scoop 1 tablespoon of the coconut mixture onto each oat layer, spreading it evenly.
  • Transfer the remaining melted chocolate into a piping bag or plastic bag. Snip the tip and carefully drizzle the chocolate over the coconut layer in a zigzag pattern.
  • Freeze the muffin tin for at least 30 minutes to an hour until the oat cups are set. Once set, remove them from the muffin pan and store in a freezer bag in the freezer for future enjoyment.

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