Chocolate & Caramel Tartlet

Debbie Fisher


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'!

pinch tips: How to Fold Ingredients


48 mini muffins


45 Min


10 Min


1 (17 oz) pkg
sugar cookie mix
3/4 c
pecans, finely chopped
2 Tbsp
all purpose flour
1 stick
butter, melted
2 tubs
caramel apple dip
1 small
cool whip
1 pkg
chocolate chips
mini muffin pans (and i use the liners with it - easier cleanup)
gallon ziploc bag

Directions Step-By-Step

Stir 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.
While 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.
To 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.
Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.

About this Recipe

Course/Dish: Pies, Cookies, Chocolate