No-Bake Chocolate-Pecan Tartlets Recipe

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No-Bake Chocolate-Pecan Tartlets Recipe
No-Bake Chocolate-Pecan Tartlets Recipe photo by Taste of Home
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No-Bake Chocolate-Pecan Tartlets Recipe

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1
Publisher Photo
At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. —Joy Johnson, Culbertson, Montana
MAKES:
45 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 5 min.
MAKES:
45 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 5 min.

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
  • 3 tablespoons finely chopped pecans
  • 1/2 cup sweetened condensed milk
  • 2/3 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 cup coconut-pecan frosting
  • Additional finely chopped pecans

Directions

Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans.
In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture.
Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers. Yield: 45 tartlets.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as No-Bake Chocolate-Pecan Tartlets in Cookies & Candies Bookazine 2014, p115

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
  • 3 tablespoons finely chopped pecans
  • 1/2 cup sweetened condensed milk
  • 2/3 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 cup coconut-pecan frosting
  • Additional finely chopped pecans
  1. Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans.
  2. In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture.
  3. Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers. Yield: 45 tartlets.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as No-Bake Chocolate-Pecan Tartlets in Cookies & Candies Bookazine 2014, p115

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Lee User ID: 144603 257605
Reviewed Dec. 3, 2016

"Do you have to bake the tartlet shells if so what temp. how long?

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