Enjoy these delicious chocolate shortcakes made using Original Bisquick® mix topped with caramel topping – perfect dessert for a crowd.
Fudgy Salted Caramel Shortcakes
- Prep Time 45 min
- Total 45 min
- Servings 12
- Ingredients 10
Ingredients
- 1 cup plus 2 tablespoons Original Bisquick™ mix
- 2 tablespoons sugar
- 2 tablespoons unsweetened baking cocoa
- 1/3 cup milk
- 2 tablespoons butter or margarine, melted
- 1/3 cup miniature semisweet chocolate chips
- 3 cups Cool Whip frozen whipped topping, thawed
- 6 tablespoons butterscotch caramel topping
- Additional miniature semisweet chocolate chips, if desired
- Coarse sea salt, if desired
Instructions
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Step1Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
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Step2To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick mix, sugar and cocoa until completely blended and lumps are gone. Add milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
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Step3Spoon scant level measuring tablespoonfuls (or use #70 cookie scoop) into muffin cups. Bake 5 to 7 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean. Cool 5 minutes. Gently loosen sides and remove from cups. Cool completely.
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Step4To assemble, spoon 2 tablespoons whipped topping in bottom of 3 x 2-inch glass shot glass*. Top with 1 teaspoon caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake. Drizzle top of shortcake with 1/2 teaspoon caramel topping. Garnish with chips; sprinkle lightly with salt. Repeat with remaining ingredients.
Nutrition
Nutrition Facts
Serving Size: 1 serving
- Calories from Fat
- 80
- Trans Fat
- 1/2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
Exchanges:
FreeCarbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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