chocolate & caramel tartlet
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'!
prep time
45 Min
cook time
10 Min
method
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yield
48 mini muffins
Ingredients
- 1 (17 oz) package sugar cookie mix
- 3/4 cup pecans, finely chopped
- 2 tablespoons all purpose flour
- 1 stick butter, melted
- 2 tubs - caramel apple dip
- 1 small cool whip
- 1 package 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
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Step 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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Step 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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Step 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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Step 4Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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