• Prepare the Liners: Place 36 mini cupcake liners in a mini cupcake tin and set aside.

Make the Bottom Chocolate Layer:

• In a large microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring until smooth.
• Spoon a small amount of melted chocolate into each cupcake liner. Using a small spoon or a food-safe brush, spread the chocolate up the sides of each liner. Ensure the chocolate layer is thick enough so the liner is not visible through it.
• Set aside to allow the chocolate to harden.

Make the Caramel:

• In a heavy-bottomed pot over medium heat, slowly melt the sugar, stirring minimally to avoid crystallization. Continue heating until the sugar is fully melted and reaches a rich amber color.
• Remove from heat and carefully whisk in the heavy cream in a slow, thin stream until fully incorporated.
• Pour the caramel into a bowl and refrigerate for 30 minutes, allowing it to thicken.

Add Caramel Layer:

• Once the caramel has thickened, spoon it into the chocolate-lined cups, filling almost to the top but staying within the chocolate shell.

Add the Top Chocolate Layer:

• Melt the remaining chocolate almond bark. Spoon it over the caramel layer, spreading gently to reach the edges of each liner.
• Decorate with holiday sprinkles as desired.
• Set the Chocolate Cups: Place the finished cups in the refrigerator for 1 hour to allow the chocolate and caramel to fully set.