cup (50 mL) dry-roasted peanuts
large Granny Smith apples, peeled
cup (175 mL) butterscotch caramel sauce, divided
tbsp (30 mL) all-purpose flour
pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
Preheat oven to 400°F (200°C). Chop peanuts using Food Chopper; set aside. Cut apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup (125 mL) of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5–6 minutes or until bubbling and thickened; stir and set aside. Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust. Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14–16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup (50 mL) caramel sauce. Serve warm.