TAFFY APPLE TARTLETS

TAFFY APPLE TARTLETS

1/4 C Dry-Roasted Peanuts
2 large Granny Smith Apples
3/4 C Butterscotch Caramel Sauce, divided
2 T Flour
1 pkg Refrigerated Pie Crusts (2 crusts) (softened acoording to package directions)
12 Caramels, unwrapped

Directions:
Preheat oven to 400*F. Unwrap caramels & cut each one in half. Chop peanutes using Food Chopper; set aside for later.

FILLING:
Peel, core, and coarsely chop the Apples. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper. Microwave apple mixture on High 5-6 minutes or until bubbling and thickened; stir and set aside.

CRUST:
Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All Cup or canning lid (nine around outside edge and three in center of dough). press disks gently into wells of mini-muffin pan, ruffling the edges. Repeat with remaining crust.

ASSEMBLE & BAKE:
Place 1/2 caramel in each mini pie tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.

Serves: 24 pieces