Caramel Chocolate Tarts

Recipes don't get much easier than this one but the results are still decadent and impressive. In fact if you are looking for a good recipe for young chefs this is a great options.

Dulce de leche is a Latin ingredient. I have found it in both the Latin section of the grocery store and in the area with the sweetened condensed milk. It is a caramel syrupy ingredient. 

I believe this recipe came from my friend form church, Linda Jones. 
 

13 oz. can of dulce de leche
2 - 2.1 oz package mini phyllo shells, thawed
1 cup semisweet chocolate chips
1/3 cup roasted peanuts or pecans - chopped

Spoon 1 teaspoon of dulce de leche in each shell.
Melt the chips in the microwave and spoon 1 teaspoon into each shell making a second layer.
Sprinkle the nuts over each shell for a finishing touch.
Place the tarts into the freezer until set (1 minute).

If you are making these in advance you may want to keep the trays the shells come in and place the finished tarts in the trays in a zip-lock bag and freeze.