Salted Caramel Crunch Dessert Cups Recipe

Ingredients You Will Need

• 2 cups of graham cracker crumbs or buttery shortbread cookie crumbs
• 0.5 cup of unsalted butter melted down to liquid state
• 1 cup of granulated white sugar
• 6 tablespoons of salted butter cut into small cubes
• 0.5 cup of heavy whipping cream at room temperature
• 1 teaspoon of pure sea salt flakes
• 1.5 cups of cold heavy whipping cream for the topping
• 3 tablespoons of powdered confectioners sugar
• 1 teaspoon of pure vanilla extract
• 0.5 cup of toasted chopped pecans or walnuts for extra crunch

Step by Step Method

1. Place your graham crackers or shortbread cookies inside a large sealable plastic bag and crush them with a rolling pin until they turn into fine crumbs.
2. Transfer the crushed cookie crumbs into a medium mixing bowl and pour the melted unsalted butter directly over top of them.
3. Stir the cookie crumbs and melted butter together using a silicone spatula until the mixture looks like wet beach sand.
4. Set four to six clear glass dessert cups or mini mason jars on a flat tray or clean kitchen counter.
5. Spoon two equal tablespoons of the buttery crumb mixture into the bottom of each glass cup to form the bottom base layer.
6. Press the crumbs down gently using the flat bottom of a small spoon or a clean spice jar so the base becomes firm.
7. Place a medium saucepan over medium heat on your stove and add the granulated white sugar in an even layer.
8. Whisk the sugar constantly as it warms up and begins to melt into a thick golden liquid without burning.
9. Stop whisking once the sugar is completely melted into a smooth amber liquid and carefully drop in the small cubes of salted butter.
10. Stir the butter into the hot melted sugar rapidly until it melts completely, keeping your hand safe from any tiny splatters.
11. Pour the room temperature heavy whipping cream into the saucepan slowly while continuing to stir the liquid constantly.
12. Allow the caramel sauce to boil gently on low heat for one full minute so it thickens up into a silky smooth ribbon.
13. Remove the saucepan from the heat, stir in the pure sea salt flakes, and let the caramel sauce cool down completely at room temperature.
14. Pour cold heavy whipping cream, powdered confectioners sugar, and pure vanilla extract into a cold glass mixing bowl.
15. Beat the cream mixture using an electric hand mixer on high speed until soft fluffy peaks form that hold their shape.
16. Spoon a generous layer of the fluffy whipped cream directly on top of the crushed cookie base in each glass cup.
17. Drizzle two big tablespoons of the cooled salted caramel sauce right over the whipped cream layer in each cup.
18. Sprinkle a layer of toasted chopped pecans or walnuts over the caramel sauce to add an extra layer of nutty crunch.
19. Repeat the layering process by adding another layer of cookie crumbs, fluffy whipped cream, salted caramel, and toasted nuts.
20. Place the filled dessert cups inside your refrigerator for at least two hours so the layers chill, set firm, and merge flavors.
21. Top each cup with a tiny pinch of extra sea salt flakes and a drizzle of caramel right before serving to your happy guests.

Why This Recipe Is Special

Extra Tips for Better Taste

• Toast your chopped nuts in a dry skillet over low heat for three minutes to bring out deep buttery notes.
• Sprinkle tiny bits of crushed dark chocolate between the layers to create a rich salted caramel mocha profile.
• Add a tiny pinch of ground cinnamon to the cookie crumb mixture for a subtle warm spice undertone.
• Keep your whipping cream and mixing bowl ice cold before beating so the cream whips up extra light and fluffy.
• Use fine pink Himalayan salt instead of sea salt flakes if you prefer a softer rounder mineral salt flavor.
• Chill the assembled dessert cups overnight so the cookie crumbs absorb a little cream and turn into a soft cake texture.

Final Thoughts

Nutrition Details

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