Choco-Butterscotch-Caramel Tarts

Ingredientes

1-1/2 cups ground pecans

3 tablespoons sugar

2 tablespoons soft butter

1/2 cup half and half

1/2 cup semi-sweet chocolate chips

1/4 cup butterscotch- caramel ice cream topping

Instrucciones

Heat oven to 400

Mix pecans, sugar and butter

Divide among 6 ungreased muffin cups

Press mixture firmly on bottom and sides

Bake 6-8 minutes or until golden brown; cool

Heat half-and-half to rolling boil; remove from heat

Stir in chocolate until melted and smooth; cool

Spoon 2 tsp caramel into each cup

Pour chocolate over caramel

Refrigerate at least 3-24 hours

Serve immediately