Instructions

1. Preheat oven to 350 degrees. Spray mini muffin tins with nonstick spray.
2. Follow directions for brownies on box. Spoon 1 teaspoon into greased mini muffin tins. Bake for 12 minutes.
3. Let the brownies cool in the pan for 2 minutes, then use a wooden tart shaper or spoon to push the centers in. Let cool 2 more minutes in the pan, then remove to wire rack and cool completely.
4. In a small sauce pan over low heat, melt the chocolate chips. Stir until completely smooth.
5. Beat with mixer for 30-60 seconds. Add Cool Whip quickly and beat for more minute. Make sure to use a spatula to push the filling down the sides of the pan.
6. Spoon a small amount of caramel into each cup. Pipe chocolate whipped topping on top of caramel.
7. Refrigerate until set. Store in a container in the refrigerator.