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


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


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.

About Chocolate & Caramel Tartlet

Course/Dish: Pies, Cookies, Chocolate