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Desserts: Chocolate Butterscotch Caramel Tarts

Source of Recipe

Betty Crocker


List of Ingredients

1 1/2 cups ground pecans
3 tablespoons sugar
2 tablespoons butter, softened
1/2 cup half and half
1/2 cup chocolate chips
1/4 cup butterscotch-caramel ice cream topping


Recipe

Heat oven to 400ºF. Mix pecans, sugar and butter; divide among 6 ungreased muffin cups. Press mixture firmly on bottom and up sides of cups. Bake 6-8 minutes or until golden brown and then cool. Meanwhile, heat half and half to a rolling boil in 1 quart saucepan; remove from heat. Stir in chocolate chips until melted and smooth, then cool. Spoon 2 tsp. caramel topping into bottom of each muffin cup. Stir cooled chocolate mixture until smooth, then pour over caramel topping. Refrigerate uncovered at least 3 hours but no more than 24 hours, until chocolate is soft, but set. Run metal spatula along side of each muffin cup to loosen; remove tarts. Serve immediately. Makes 6.