Once so many men and women had their hands on these pans they got creative with recipes to use them. This one is one of those... and a very good reason to dig that mini muffin pan out of the back of your cupboard and put it to use! Enjoy.
Caramel Tarts
Dough
6 oz. cream cheese, softened
2 sticks butter, soft
2 c flour
Blend ingredients together. Divide and roll into 48 small balls. Press dough into mini muffin pans to form a shell. Prick with fork and bake at 350° for 15-20 minutes. Remove from pans when cool enough to handle and finish cooling on a wire rack.
Filling
1 (14 oz.) package caramels, unwrapped
1/2 c evaporated milk
Combine in top of double boiler and stir until melted. Pour a bit of the warm mixture into the cooled shells. Let cool completely before frosting.
Frosting
4 oz. cream cheese, room temperature
2 1/4 c powdered sugar
1/4 c butter, soft
1/2 t vanilla
Beat cream cheese and butter. Gradually add powdered sugar. Add vanilla. Beat well. Spread on top of tarts after filling has completely cooled.
