chocolate & caramel tartlet
(1 rating)
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 rating)
yield
48 mini muffins
prep time
45 Min
cook time
10 Min
Ingredients For chocolate & caramel tartlet
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1 (17 oz) pkgsugar cookie mix
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3/4 cpecans, finely chopped
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2 Tbspall purpose flour
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1 stickbutter, melted
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2 tubscaramel apple dip
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1 smcool whip
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1 pkgchocolate chips
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2mini muffin pans (and i use the liners with it - easier cleanup)
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1gallon ziploc bag
How To Make chocolate & caramel tartlet
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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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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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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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4Drizzle caramel (and/or melted chocolate if you have it) on top. Keep refrigerated.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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