Serves: 36
Total Calories: 66
1. Heat oven to 350°. Place mini foil or paper baking cups in three miniature cupcake tins* (36 total).
2. Beat butter in a medium bowl with electric mixer until creamy. On low speed, beat in sugar, eggs, melted chocolate, vanilla, and salt. Gradually beat in flour. Divide batter into baking cups using 1 level tablespoon per cup. Bake 10 to 12 minutes until barely done. Press one candy, bottom-side up, into the center of each tart until even with top. Cool in pans on wire racks 10 minutes. Remove from tins and cool. .
* Baking cups and tins range from 1 1/2 to 1 3/4 inches in diameter.
This Caramel Brownie Tarts recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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