Sweet Bite-Size Treats

Name: Mini Pecan Tarts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 package mini tart shells.; 1 cup chocolate chips.; ½ cup caramel sauce.; ½ cup chopped pecans.; ¼ cup whole pecans.; ¼ cup butter, melted.; ¼ cup brown sugar.; ¼ tsp sea salt.

Featured in Irresistible Sweet Treats.

These mini tarts combine three classic flavors - chocolate, caramel, and pecans - in a bite-sized treat.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:08:43 GMT

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A close-up of individual chocolate tartlets topped with pecans. | recipesbyclare.com

Tiny bites of pure bliss chocolate caramel pecans layered in buttery shells. These treats bring parties to life and make any moment special.

Pure Heaven

Sweet meets salty in these perfect bites. Dark chocolate gooey caramel crunchy nuts finished with sea salt create magic in your mouth.

Grab These

Tart shells: Mini ready or homemade.
Chocolate chips: 1 cup dark.
Caramel: ½ cup smooth.
Pecans: ¾ cup split use.
Butter: ¼ cup melted.
Brown sugar: ¼ cup.
Sea salt: Pinch tops.

Let's Make Magic

Start:: Heat oven 350°F prep shells.
Chocolate:: Melt smooth spread in shells.
Layer:: Add caramel drizzle.
Top:: Mix nuts butter sugar spread on.
Finish:: Whole pecan salt sprinkle bake 10 mins.
Wait:: Cool set serve happy.

A close-up of chocolate tartlets topped with pecans and chocolate shavings, arranged on a wire rack. | recipesbyclare.com

Sweet Tips

Good chocolate matters. Watch caramel filling stay neat. Extra drizzle on top makes them shine.

Frequently Asked Questions

→ Can I make the tart shells ahead?: Store unfilled shells 2 days at room temp. Fill just before serving.
→ Why add salt?: Salt enhances sweetness and adds depth. Use flaky sea salt for best texture.
→ Can I freeze these?: Freeze unfilled shells only. Filled tarts don't freeze well.
→ What chocolate works best?: Use good quality semi-sweet (60-70% cocoa) for rich flavor.
→ How do I prevent overflow?: Don't overfill with caramel. Leave room for pecan topping.