chocolate & caramel tartlet
(1 rating)
Took these to the office to try out the recipe. Everyone loved them. I've since retired, but whenever they have a special gathering, I get an invite, and then it's 'Could you bring some of those chocolate caramel things'!
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(1 rating)
yield
48 mini muffins
prep time
45 Min
cook time
10 Min
Ingredients For chocolate & caramel tartlet
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1 (17 oz) pkgsugar cookie mix
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3/4 cpecans, finely chopped
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2 Tbspall purpose flour
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1 stickbutter, melted
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2 tubscaramel apple dip
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1 smcool whip
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1 pkgchocolate chips
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2mini muffin pans (and i use the liners with it - easier cleanup)
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1gallon ziploc bag
How To Make chocolate & caramel tartlet
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1Stir together cookie mix, flour and pecans. Stir in melted butter until combined. Press approximately 1 tablespoon mixture into bottom and sides of each mini muffin cup. Bake at 350º for 5 minutes. Take pan(s) out of oven, tamp down the middle of the tart. Put 4-5 chocolate chips in bottom of tart and return to oven for another 5 minutes or so. Let cool and remove from pans.
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2While tartlets are cooling, mix cool whip and caramel together. Save about ½ cup of caramel for drizzling. Place in large ziplock bag and set in fridge for around 15 minutes or so.
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3To assemble tartlets, Snip off the corner of the ziplock bag to use as a piping bag and pipe approximately 1 tablespoon of caramel mixture into each tartlet.
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4Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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