Chocolate Caramel Dessert Cup

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1 tbsp. sliced almonds
  • 2 tbsp. butter, melted
  • 3 oz. semi-sweet chocolate, divided
  • 12 caramels
  • 3 tbsp. water
  • 1 pkg. (3.9 oz.) sugar-free chocolate flavour instant pudding
  • 2 cups Caramel Protein Shake
  • 1/2 cup coconut, toasted

Directions

  1. Heat oven to 350ºF.
  2. Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 minutes.
  3. Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 minutes or until caramels begin to melt; stir until completely melted.
  4. Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
  5. Spoon 1 tbsp. crumb mixture into each of 8 dessert cups; top with 2 tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
  6. Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.