Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour

FILLING:
1 package (11 ounces) caramel bits
1/4 cup plus 1 to 3 tablespoons evaporated milk

FROSTING:
1/4 cup shortening
1/4 cup butter, softened
2 cups confectioners’ sugar
2 tablespoons evaporated milk
3 to 4 tablespoons melted dark chocolate, optional

Directions

In a large bowl, cream butter and cream cheese until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° until golden brown, 15-17 minutes. Cool for 5 minutes before removing from pans to wire racks.

In a small heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Using 2 spoons, fill pastry cups with caramel mixture. Cool to room temperature.

For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners’ sugar and milk until fluffy. Pipe onto filling. If desired, drizzle with melted chocolate. Store in the refrigerator.