Turtle Cheesecake Tartlets Turtle Cheesecake Tartlets

By lisapearce

INGREDIENTS
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

Ingredients

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

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS
1 Heat oven to 450°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. 2 Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375°F. 3 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. 4 Bake at 375°F 10 to 12 minutes or until cheesecake is set. Cool in pan on cooling rack 10 minutes; remove from pan. 5 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.
If you prefer your chocolate less sweet, use semisweet chocolate chips instead of the milk chocolate.