• Preparation Time 15 minutes
  • Baking Time 12 minutes
  • Makes 24 chocolates
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 egg
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup Vegetable or Canola Oil
  • ¼ cup plain yogurt
  • 1 cup + 2 tbsp Robin Hood® Original All Purpose Flour
  • ¼ cup cocoa powder
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ cup boiling water
  • 24 caramel filled chocolates

Serving Size: 24 chocolates


Serving Size: 24 chocolates

  • Preheat oven to 350°F (180°C). Grease or line a mini-muffin pan with 24 paper liners.
  • Beat, in a large bowl, egg, sugar and vanilla until combined. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully fold in boiling water until batter is smooth.
  • Place 1 tbsp (15 mL) of batter in each paper liner.
  • Place 1 square of caramel filled milk chocolate bar over batter. Top with additional ½ tbsp (7.5 mL) of batter.
  • Bake in preheated oven for 12 minutes.


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