Mini Caramel Cookie Tarts Recipe

Ingredients
<br>- 48 (3 inch) tart shells, baked
<br>- 1 (14 ounce) package individually wrapped caramels
<br>- 3 tablespoons coffee-flavored liqueur
<br>- ½ cup evaporated milk
<br>- ¼ cup shortening
<br>- 1 cup white sugar
<br>- ½ teaspoon vanilla extract
<br>- ½ cup butter, softened
<br>- ⅓ cup evaporated milk
<br><p></p>Directions
<br>step 1: In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
<br>step 2: Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.
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Ingredients
- 48 (3 inch) tart shells, baked
- 1 (14 ounce) package individually wrapped caramels
- 3 tablespoons coffee-flavored liqueur
- ½ cup evaporated milk
- ¼ cup shortening
- 1 cup white sugar
- ½ teaspoon vanilla extract
- ½ cup butter, softened
- ⅓ cup evaporated milk

Directions
step 1: In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
step 2: Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.

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