I found a new favorite treat with this recipe for Caramel Peanut Tarts! They are bite-sized, GLUTEN FREE and are dangerously delicious! After making the Toffee Caramel Tarts, my kids saw how easy they were to make and we started brainstorming for new recipe ideas and this was the winner, hands down! I’m so glad we tried it because they are SO GOOD! The crust has just the right amount of crunch, with a buttery caramel center and topped with decadent chocolate. When you bit into it, its very similar to a popular candy bar, only MUCH better!
It began with a recipe I made for gluten free peanut butter chocolate cookie cups. They were great, but I left the second batch in the oven for just a minute or two, too long, and they came out more like a crunchy cookie instead of a chewy cookie cup. The consistency was perfect for making the tart crust. We also decided that using a mini muffin tin would be so much better for individual portions. We found ourselves splitting the Toffee Caramel Tarts since they were much bigger, but this was the perfect size for satisfying your sweet tooth!
- 12-14 Gluten Free Peanut Butter Cookie Cups
- 4-5 TBSP Butter, Melted
- 20 Caramels
- 1/4 Cup Evaporated Milk
- 3/4 Cup Chocolate Chips
- 1/4 Cup Heavy Cream
- 3-4 TBSP Peanuts, chopped
- Mini Muffin Tin
- Mini Muffin Tin Liners (Candy sized cups)
Makes 24 mini tarts.
Place the cookies in a sealed plastic bag and crumble into crumbs with a rolling pin. Melt the butter and allow to cool slightly. Add melted butter to cookie crumbs and mix until thoroughly blended. (I started with half a stick of butter, but needed to add just a little more to get the consistency right. Mine was a little too crumbly at first.)
Press the crust mixture into lined mini muffin tins. I spooned it into the cups and used a muddler to pack it down. Make sure the mixture is pressed firmly into the ridges and at least half way up to the top. Keep the center a little shallow so you can add filling. Once the molds are filled, place in the freezer while you are preparing the filling for the tarts.
Unwrap your caramels and set aside.
Prepare a small double boiler and add the caramels in the upper bowl. Add the evaporated milk and continuously stir until mixture is melted and smooth. Once caramels are completely melted, remove upper bowl from heat and allow to cool slightly.
Add the caramel sauce to the center of each tart, then set aside.
Measure out the 3/4 cup of chocolate chips in a bowl. Heat the heavy cream until hot, but not boiling. Pour over the chocolate and allow to just sit and start melting the chocolate for a minute before stirring. Mix well, using a whisk, until the chocolate is smooth and silky.
Spoon over the top of each tart and spread the chocolate to cover the caramel. Make sure the mini cups are filled to the top. Smooth and spread the surface as evenly as you can, to the edges. Check to see that the caramel is covered.
Sprinkle crushed peanuts over each tart. Loosely cover with plastic wrap and place in the fridge for at least 2-3 hours. (Can be overnight)