- 1 lb. butter
- 1 c. brown sugar
- 4 c. flour
- 8 pkg. MacIntosh's Toffee
- 1 c. whipping cream
Mix together the tart ingredients, using your hands if necessary. Roll into small balls and press one ball into each small tart cup to form a tart shell (basically use your thumb to carve out an indent, press the dough up on the sides). Bake for 15 mins at 350oF. Watch to make sure they don't get too dark. Remove tart shells from pans to cool.
Melt the toffee and whipping cream together in a saucepan. Pour mixture into cooled tart shells. Cool and serve. They freeze well. (You can even make the tart shells up early, freeze them and add caramel later and refreeze - they turn out really well - but freeze them in a single layer first once the caramel is in or they will stick to everything!).
Makes about 4 dozen.
Note: To get the tarts out of the tart pans, do one of two things - take your thumb and twist the tarts out or use a fork to lift them up. If they're too well cooked or too thin, they'll be tough to take out and will break. Be prepared to lose some the first time. However, the broken ones are REALLY REALLY yummy served over ice cream with some of the caramel sauce.
Also note: If you don't get the tart shells deep enough (mine are always too shallow), there will be waaaaay too much caramel sauce. Next year I am going to try 6 packages toffee, 3/4 cup whipping cream. Also, I couldn't find the single-serve packages of toffee this year and had to use individually wrapped toffees instead. One single-serve package is 56g, so I needed 448g of individually wrapped toffees.
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Last modified: Sat Dec 27 18:41:09 MST 2008