Chocolate Caramel Cups

Directions

1. 1
   Preheat oven to 350°F. Grease 2 - 12-cup mini muffin pans.
2. 2
   Process cookies to fine crumbs. Add 4 tbsp butter and process to combine. Press into base of prepared recesses. Chill until needed.
3. 3
   Meanwhile, combine condensed milk, honey and remaining butter over medium heat. Cook for 5-6 mins, or until mixture thickens and caramelizes. Distribute between recesses and bake for 10 mins, or until centers are firm. Let cool completely in pans.
4. 4
   Combine coconut oil and chocolate over low heat until melted. Spread over caramel. Chill for 4 hours, or until set. Run a knife around edges to loosen cups. Remove from pan and serve.