Ingredients

• 1¾ cups salted cashews
• 2 Tbsp. butter, melted
• ¼ cup light corn syrup
• 28 caramel candies, unwrapped
• 2 Tbsp. milk
• ¹∕³ cup bittersweet chocolate morsels

Directions

1. Using finely chopped cashews to form the crusts adds a nutty richness to these simple, yet decadent, treats.
2. Prehat oven to 350°F. Lightly spray cups of mini-muffin pan with nonstick cooking spray. Finely chop cashews using food chopper. Combine cashews, butter and corn syrup in a mixing bowl; mix well. Using large measuring spoon (about 1 Tbsp.), divide cashew mixture evenly among cups. Gently press tops of cashew mixture with lightly floured mini-tart shaper to flatten tops; bake 6-8 minutes or until edges are golden brown.
3. Meanwhile, combine caramel candies and milk in batter bowl. Microwave, uncovered, on high 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven. Gently press hot cashew mixture to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan.
4. Divide melted caramel evenly among cups using measuring spoon. Place chocolate morsels in bowl; microwave, uncovered, on high 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag. Trim corner of bag; drizzle chocolate over caramel. Serve warm or at room temperature.