Giant Pods with Easy One-Pot Salted Caramel

Step One
Preheat oven to 180. To a large bowl, use an electric mixer to beat the butter, white sugar, and brown sugar until smooth and light in color, about 1–2 minutes. Beat in the eggs one at a time, then stir in the vanilla extract until combined.Step Two
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.Step Three
To a nonstick cupcake/muffin tray, add a spoonful of dough the base of each muffin hole, push down mixture a little and bake for 10-15 minutes. After time is up and dough has risen, let cool slightly and use a spoon to make little cups, pushing the dough up the sides. Allow to cool in fridgeStep Four
Melt caster sugar over medium heat, making sure not to burn. Once melted completely, add butter but be careful because it will splatter. This is why it’s important to have butter and cream at room temp so it doesn’t react as badly!Step Five
If your butter separates from the sugar, whisk the hell out of it for a few minutes and it will come together. After butter has melted and is combined with sugar, add cream slowly, stir to combine, add salt and allow to cool.Step Six
Take cooled bases out of fridge and fill cups with salted caramel, then return to fridge for an hour to harden. Melt chocolate of your choice over a double boiler and add over the top of caramel layer. Set in fridge for 8 hours or overnight for best results