"I am very pleased with this recipe. The key to not having the caramel almond mixture to come out cleanly is liberally, I mean liberally spray the muffin tins....im talking about it almost puddling up at the bottom on the tin. Then, dont let the caramel completely harden in the tins while cooling in the fridge. You dont want them gooey, but just soft enough to where you can slide a knife down on the side, it may move a little, but that okay. Slide the knife down on two or three places, gently, around the caramel, and it will pop right out! Now, for the chocolate, do not add cream. I simply used the white chocolate, poured the chips into a glass measuring pitcher (Anchor) and warmed for 20 seconds, stir. Another 20 seconds, stir again, and then warmed it one more time. Perfect.