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–+ servings
A stack of three granola clusters coated with chocolate. They are topped with flakes of salt and surrounded by chocolate chips.
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Caramel Delite Oat Cups

This delicious no bake dessert is made with 4 layers creating the most delicious caramel delite oat cups that are even better than the Girl Scout cookie.
Prep Time35 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: caramel delite oat cups
Servings: 12
Author: Emily Richter

Ingredients

Oat Layer

Chocolate Layer

Coconut Layer

Top Layer

  • Remaining chocolate from the chocolate layer

Instructions

  • Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
  • First, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
    A white bowl filled with melted chocolate.
  • Scoop 1 teaspoon of the melted chocolate and add to the bottom of each muffin cup. Use the end of a spoon or your finger to spread the chocolate across the bottom.
  • Next, make the oat layer. Add the quick-cooking oats, maple syrup, and cookie butter to a bowl and stir the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer and firmly press the oats into the chocolate. Press the muffin pan in the freezer for 5 minutes.
    A white bowl containing a mixture of oats, peanut butter, and a brown liquid ingredient, possibly honey or syrup, inside.
  • Make the coconut layer. Add the cashew butter, cookie butter, and coconut to a bowl and mix to combine. Scoop 1 tablespoon of the coconut mixture onto the oat layer and evenly spread the coconut layer.
    A bowl containing shredded coconut, smooth peanut butter, and crunchy peanut butter.
  • Transfer the remaining melted chocolate to a pippin bag or plastic bag. Snip the tip of the bag and carefully drizzle the melted chocolate over the coconut layer in a zigzag design similar to a caramel delight.
  • Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
    A baking sheet with nine muffin tin liners filled with a mixture topped with drizzled chocolate.
  • When the oat cups have been set, remove them from the muffin and transfer them into a freezer bag and store the oat cups in the freezer.
    A clear plastic bag with a pink zip seal contains round cookies drizzled with chocolate. Two cookies are placed outside the bag.

Video

[adthrive-in-post-video-player video-id="cQ7CEydC" upload-date="2024-05-29T20:05:59.000Z" name="Caramel Delite Oat Cups" description="These caramel delite oat cups are the newest addition to our viral oat cup recipe collection! You’ll absolutely love our take on the classic Girl Scout cookie." player-type="default" override-embed="default"]

Notes

  • If you don’t like semi-sweet chocolate you can use milk chocolate instead.
  • We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oat cups.
  • Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
  • Let cups thaw at room temperature for 20 minutes before serving or store in the fridge.

Nutrition

Calories: 278kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Fiber: 3g | Sugar: 10g