2/3 cups semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup flour
30 pieces of candy to insert (Rolos, caramels, Snickers, cherries, etc.)
In a one quart saucepan, combine chocolate chips and butter. Cook for 5-7 minutes over low heat. Pour into medium bowl and allow to cool for 5 minutes. Stir sugar, eggs, and vanilla into mixture. Gradually stir in flour until smooth. Pour into paper liners, filling about half full. Bake at 375 degrees for 12-14 minutes. Remove from oven and push candies into the partially-baked tarts. Cook for another 2 minutes. Remove from oven and allow to cool for 5 minutes.
Frosting
1 cup semi sweet chocolate chips
14 oz can sweetened condensed milk
Combine ingredients and cook over medium-low heat until smooth. Frost tarts and refrigerate one hour.
Fantasy Tarts can be stored in an air-tight container at room temperature.
1/2 cup butter
3/4 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup flour
30 pieces of candy to insert (Rolos, caramels, Snickers, cherries, etc.)
In a one quart saucepan, combine chocolate chips and butter. Cook for 5-7 minutes over low heat. Pour into medium bowl and allow to cool for 5 minutes. Stir sugar, eggs, and vanilla into mixture. Gradually stir in flour until smooth. Pour into paper liners, filling about half full. Bake at 375 degrees for 12-14 minutes. Remove from oven and push candies into the partially-baked tarts. Cook for another 2 minutes. Remove from oven and allow to cool for 5 minutes.
Frosting
1 cup semi sweet chocolate chips
14 oz can sweetened condensed milk
Combine ingredients and cook over medium-low heat until smooth. Frost tarts and refrigerate one hour.
Fantasy Tarts can be stored in an air-tight container at room temperature.
No comments:
Post a Comment