Taffy Apple Tartlets

By á-3183

Ingredients

• 1/4 c. dry roasted peanuts
• 2 large Granny Smith apples, peeled
• 3/4 c. butterscotch caramel sauce (from a 17 oz. jar) divided
• 2 tbsp. all purpose flour
• 1 pkg. (15 oz.) refrigerated pie crusts (2 crusts) softened according to package directions
• 12 caramels, unwrapped

Preparation

Step 1

Preheat oven to 400. Chope peanuts. Set aside. Cut peeled apples lengthwise into quarters. Lay each quarter cut side down, angle knife, cut out and discard core. Chope apples. Cobmine apples, 1/2 cup of the caramel sauce and flour. Mix well. Microwave on high 5-6 minutes or until bubbling and thickened. Stir and set aside.

Unroll one pie crust onto lightly foured surface. Cut 12 disks from crust. Press disks into mini muffin pan. Ruffle edges. Repeat with other crust.

Cut carmels in half. Place one piece into each tart shell. Spoon apple mixture evenly into tart shells. Sprikle with peantus. Bake 14-16 minutes. Drizzle with remaining 1/4 c. caramel sauce. Serve warm.