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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I'm sure everyone has this recipe but I've added a shortcut.....no caramels to unwrap!! These are so yummy and not a pain to make like the original recipe!! Ingredients:
6 ounces cream cheese |
1 cup margarine |
2 cups flour |
1 (16 ounce) container marzetti's caramel apple dip |
1 tablespoon rum |
1/2 cup margarine |
1/2 cup crisco |
1 1/3 cups powdered sugar |
1 teaspoon vanilla |
1/2 cup hot milk |
Directions:
1. Mix dough ingredients and line bottom and sides of mini tart pans. Bake at 350* for 15 minutes. Cool shells.
2. Mix Marzetti's Apple dip and the rum together until smooth and all liquid is incorporated. Fill the cool shells.
3. Prepare the frosting and either pipe or dollop the tops of the cups.
4. Store in a cool environment. These also freeze well.
5. ** You can use Kahlua in place of the rum, either is yummy. I have been using the caramel dip for as long as I can remember in these cookies.
6. Prep time depends on your dexterity making the tarts.
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