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Fudgy Salted Caramel Shortcakes
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulge in decadent chocolate shortcakes made with Bisquick®, drizzled with caramel. Crowd-pleasing dessert!
Ingredients:
  • 1 cup plus 2 tablespoons Original Bisquick™ mix
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened baking cocoa
  • 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:
  • Preheat oven to 400°F and generously coat 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
  • Spoon Bisquick mix into a measuring cup, level it off. In a medium bowl, mix Bisquick, sugar, and cocoa until smooth. Add milk and butter, mix until just combined. Fold in chocolate chips.
  • Fill muffin cups with slightly rounded tablespoons of batter (or use a #70 cookie scoop). Bake for 5 to 7 minutes, or until the tops bounce back when lightly pressed and a toothpick mostly comes out clean. Let them cool for 5 minutes, then carefully loosen the sides and remove from the cups. Finish by letting them cool completely.
  • Spoon 2 tablespoons of whipped topping into each 3 x 2-inch glass shot glass. Layer with 1 teaspoon of caramel topping, 1 shortcake, another tablespoon of whipped topping, and another shortcake. Drizzle 1/2 teaspoon of caramel topping on top of the shortcake. Garnish with chips and a sprinkle of salt. Repeat the layers with the rest of the ingredients.

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