Butterscotch-Pecan Mini Tarts

1. 1

   Heat oven 350 degrees F.

2. 2

   Combine flour, nuts, sugar and butter; press onto bottoms of 20 paper-lined mini muffin cups.

3. 3

   Bake 15 min.

4. 4

   or until lightly browned.

5. 5

   Cool.

6. 6

   Reserve about 1 Tbsp.

7. 7

   of the melted chocolate for later use.

8. 8

   Spoon remaining chocolate over crusts; refrigerate 5 min.

9. 9

   or until firm.

10. 10

    Beat pudding mix and milk in medium bowl with whisk 2 min.

11. 11

    Stir in COOL WHIP; spoon over crusts.

12. 12

    Drizzle with reserved melted chocolate.

13. 13

    Refrigerate 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.