Looking for a quick dessert that's ideal for a weeknight potluck or party? These petite tarts are the answer. With just the right amount of crunch from the candy bar pieces to complement the rich, smooth dulce de leche filling, they'll disappear fast!
1 (1.9-ounce) package mini phyllo shells (such as Athenos)
1/3 cup canned dulce de leche
1 cup reduced-calorie frozen whipped topping, thawed
1 (1.4-ounce) English toffee candy bar, finely chopped (such as Heath or Skor)
How to Make It
Preheat oven to 350°.
Arrange phyllo shells on a baking sheet. Bake phyllo shells at 350° for 5 minutes or until crisp. Cool slightly.
Spoon about 1 teaspoon dulce de leche into each shell, and top each serving with about 1 tablespoon whipped topping. Sprinkle tartlets evenly with chopped candy.
Dulce de leche, a sweet Spanish sauce, is made by cooking milk and sugar until it reduces to a thick, amber-colored syrup. Preparing homemade dulce de leche can take up to 3 hours; for quick weeknight cooking, we recommend purchasing a can at your supermarket or a Latin market. Look for dulce de leche alongside the canned milks. Since it is similar in flavor and texture to caramel, you can substitute caramel sauce.