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Bite-sized morsels of chocolate caramel pecan goodness nestled in flaky buttery crusts. These little delights spark up gatherings and turn ordinary moments into something memorable.
Absolute Delight
Salty mingles with sweet in these irresistible nibbles. Gooey caramel crunchy pecans rich dark chocolate and a touch of sea salt create an incredible taste sensation.
What You'll Need
- Tart shells: Store-bought minis or make your own.
- Chocolate chips: 1 cup dark.
- Caramel: ½ cup silky.
- Pecans: ¾ cup divided.
- Butter: ¼ cup melted.
- Brown sugar: ¼ cup.
- Sea salt: Sprinkle on top.
Cooking Adventure
- Begin:
- Warm oven to 350°F and get shells ready.
- Chocolate:
- Melt until velvety then coat inside shells.
- Layer:
- Pour caramel over chocolate base.
- Top:
- Combine nuts with sugar and butter then scatter over.
- Finish:
- Add whole pecan and salt then bake for 10 minutes.
- Wait:
- Let them cool before enjoying.
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Handy Hints
Don't skimp on chocolate quality. Keep the caramel from getting messy. A final drizzle on top makes them look amazing.
Recipe FAQs
- → Can I prep tart shells early?
Set unfilled shells aside for up to 2 days at room temp. Fill them right before serving.
- → What’s the point of using salt?
Salt makes sweet flavors stand out and gives depth. Flaky sea salt works best for texture.
- → Is it okay to freeze them?
Only freeze the empty tart shells. Once filled, they won't hold up well in the freezer.
- → What’s the best chocolate for this?
Go for high-quality semi-sweet chocolate (60-70% cocoa) for deep flavor.
- → How can I stop caramel from spilling?
Don’t go overboard with caramel. Leave a little space for the pecans on top.