food Mini Caramel Cookie Tarts recipe
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Mini Caramel Cookie Tarts recipe
    48 servings

Ingredients:

  • 48 (3 inch) tart shells, baked
  • 1 (14 ounce) package individually wrapped caramels
  • 3 tablespoons coffee-flavored liqueur
  • 1/2 cup evaporated milk
  • 1/4 cup shortening
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1/3 cup evaporated milk

    Instructions:

  • 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.
  • Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy.
  • Frost cooled tarts.



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