Monday, August 15, 2011

Leah's Caramel Pecan Tart

One evening, Kyle invited about a dozen guys over unexpectedly, and I searched my fridge for something to make for them on the fly.  I came up with this dessert - proof positive that it's smart to always keep these mini fillo shells in your freezer!  Okay, they had been in there for months, but eventually they did come in handy!

1 package Athens mini fillo shells (15 per pack)
4 oz cream cheese
1/2 cup brown sugar
1/4 cup butter
1 tsp vanilla
Kraft caramel bits (about 1/2 package)
1 oz pecan chips
1/2 tsp cinnamon

Preheat oven to 350 degrees.

Press about 1 tsp of cream cheese into the bottom of each fillo cup.  In a separate bowl, melt butter.  Set aside about 1 tbsp of brown sugar for sprinkling on top.  Mix the rest of the brown sugar and vanilla in with the butter.  Spoon about 1/2 tsp of the mixture over the cream cheese in each shell.  Drop about 5-6 of the caramel balls on top.  Next, sprinkle pecan chips and reserved brown sugar over the top, and dust each shell lightly with cinnamon.
Cook in oven at 350 for about 5-10 minutes, or until shells have slightly browned and cream cheese has melted.

Tips:  You can actually assemble these in the tray provided in the package, but will need to move them to an oven safe baking sheet before placing in the oven.  These make the house smell really good while cooking and disappear very quickly once served.  Enjoy!

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