INGREDIENTS
For the salted caramel
1 cup granulated sugar
6 tablespoons salted butter (I use Challenge butter!)
6 tablespoons heavy cream
1 teaspoon sea salt
For the nutella chocolate
¾ cup nutella
12 ounces quality dark chocolate
12 mini muffin cups (mine have a 1-1/4″ diameter)
mini muffin tray (these will keep your cups properly molded so they don’t open at the weight of the chocolate)
INSTRUCTIONS