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.