1 cup plus 2 tablespoons Original Bisquick® mix
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
1/3 cup milk
2 tablespoons butter or margarine, melted
1/3 cup miniature semisweet chocolate chips
3 cups frozen (thawed) whipped topping
6 tablespoons butterscotch caramel topping
Miniature semisweet chocolate chips
Coarse sea salt
Heat oven to 400°F. Spray 24 mini muffin cups (1 5/8 x 7/8-inch) with cooking spray.
To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick mix, sugar and cocoa until completely blended and lumps are gone. Add milk and butter; stir just until dry ingredients are moistened. Stir in chocolate chips.
Spoon scant level measuring tablespoonfuls (or use #70 cookie scoop) into muffin cups. Bake 5 to 7 minutes or until tops spring back when lightly touched and toothpick comes out mostly clean. Cool 5 minutes. Gently loosen sides and remove from cups. Cool completely.
To assemble, spoon 2 tablespoons whipped topping in bottom of 3 x 2-inch glass shot glass*. Top with 1 teaspoon caramel topping, 1 shortcake, 1 tablespoon whipped topping and 1 more shortcake. Drizzle top of shortcake with 1/2 teaspoon caramel topping. Garnish with chips; sprinkle lightly with salt. Repeat with remaining ingredients.
* 5 oz paper cups can be substituted for shot glasses
Recipe shared from: http://www.bettycrocker.com/recipes/fudgy-salted-caramel-shortcakes/30b7fec3-a8f7-48d9-ad26-ac02ce498871#?st=6&term=salted caramel&ps=9&pi=9