Chocolate & Caramel Tartlet
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1 (17 oz) pkgsugar cookie mix
3/4 cpecans, finely chopped
2 Tbspall purpose flour
1 stickbutter, melted
2 tubscaramel apple dip
1 smallcool whip
1 pkgchocolate chips
2mini muffin pans (and i use the liners with it - easier cleanup)
1gallon ziploc bag
How to Make Chocolate & Caramel Tartlet
- 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.