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'!


★★★★★ 1 vote

48 mini muffins
45 Min
10 Min


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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

How to Make Chocolate & Caramel Tartlet


  • 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.
  • 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.
  • 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.
  • 4Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.

Printable Recipe Card

About Chocolate & Caramel Tartlet

Course/Dish: Pies, Cookies, Chocolate

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