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Submitted by: Staci Meyers from Cocoa, FL
Originally shared on the web 03/10/2011

3-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. all-purpose flour
14-oz. pkg. caramels, unwrapped
1/4 c. evaporated milk
1-1/2 t. coffee liqueur or brewed coffee

Mocha Frosting:

1 c. shortening
2/3 c. sugar
2/3 c. evaporated milk, chilled
1 t. coffee liqueur or brewed coffee

Beat cream cheese and butter together until well blended; stir in flour. Form into a ball; chill for one hour to overnight. Shape into 1/2-inch balls; press each into an ungreased mini muffin cup. Bake at 350 degrees for 10 to 15 minutes, until golden. Let cool. Combine caramels and milk in a saucepan over medium heat; stir frequently until melted. Remove from heat; stir in liqueur or coffee. Spoon filling into baked shells; let cool. Pipe on frosting. For Mocha Frosting, blend shortening and sugar well; add evaporated milk and liqueur or coffee. Beat with an electric mixer on medium-high speed until fluffy, about 7 to 10 minutes. Makes 2 dozen.