Real Recipes From Real Home Cooks ®

chocolate & caramel tartlet

★★★★★ 1
a recipe by
Debbie Fisher
Warner Robins, GA

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
serves 48 mini muffins
prep time 45 Min
cook time 10 Min

Ingredients For chocolate & caramel tartlet

  • 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 sm
    cool whip
  • 1 pkg
    chocolate chips
  • 2
    mini muffin pans (and i use the liners with it - easier cleanup)
  • 1
    gallon ziploc bag

How To Make chocolate & caramel tartlet

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.

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