No-Bake Chocolate Caramel and Peanut Tarts
Recipe type: Dessert
Serves: 24-36 mini tarts
  • 2 boxes (24-36) Best Select Tart Shells, sweet flavor
  • (about) ½ cup Best Select Dairy Caramel Sauce (easiest to use the squeeze bottle)
  • ¼ cup finely chopped peanuts
  • ¼ cup heavy whipping cream
  • 4 ounces semi-sweet dark chocolate, cut in chunks.
  • milk chocolate, melted, optional, for garnish
  1. Lay tart shells out on a parchment or foil lined baking sheet.
  2. Fill the bottom of each tart a little less than half full with caramel sauce (see note). Sprinkle a small amount of chopped peanuts over the caramel in each tart shell. Set aside.
  3. In a small pot, heat cream until it starts to bubble around the edges, but not actually boiling. Remove from heat and immediately add the chocolate. Stir until chocolate has melted and mixture is completely smooth.
  4. Pour the ganache (chocolate mixture) over the peanuts, filling up the tart shells. I found it easiest and neatest to do this with a squeeze bottle.
  5. Place the tray in the fridge until the ganache has set. Remove from fridge and drizzle melted chocolate over the tarts. Store in fridge until ready to serve.
Plan Ahead:
  1. These tarts can be stored for about a week in the fridge, or they can be frozen in an airtight container.
  1. The caramel, when cold or even room temperature, is very thick and hard to spread. Before using it in this recipe, run warm water over the bottle to warm up the caramel and make it easier to fill the shells.
Recipe by Overtime Cook at