Recipe: Turtle Cheesecake Tartlets (using chocolate chips)

TURTLE CHEESECAKE TARTLETS

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup milk chocolate chips
4 oz cream cheese (from 8-oz package), softened
1/4 cup packed brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 tablespoons finely chopped pecans

Heat oven to 450 degrees F.

Unroll 1 pie crust on work surface. Roll lightly with rolling pin. With 2 1/2- to 2 3/4-inch round cutter, cut 12 rounds from crust. Press rounds in bottoms and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch. Repeat with remaining pie crust.

Place about 5 of the chocolate chips in each crust.

Bake 6 minutes. Remove from oven; leave crusts in pan.

Reduce oven temperature to 375 degrees F.

Meanwhile, in medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 teaspoons for each tartlet.

Bake at 375 degrees F 10 to 12 minutes or until cheesecake is set. Cool in pan on cooling rack 10 minutes; remove from pan.

In small microwavable bowl, place remaining chocolate chips and the oil. Microwave uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle over each tartlet; immediately sprinkle with pecans. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining tartlets.

Source: Pillsbury

Hi Nancee,

Here's one option for you. This won't use up many of your caramels, but you can microwave a few of them with a little milk to replace the caramel topping in the recipe. You could melt more of them when serving to use as a drizzle.

Happy Baking!

Betsy