Mini fillo shells filled with sweet and creamy dulce de leche, topped with whipped topping and sprinkled with chopped toffee, these dulce tartlets are as easy as they are delicious.
Prep Time10MINUTES MINS
Cook Time3MINUTES MINS
Total Time13MINUTES MINS
Ingredients
- ▢1 package (1.9 ounces) mini phyllo shells (such as Athenos)
- ▢⅓ cup canned dulce de leche (or caramel sauce/dip)
- ▢⅓ cup reduced-calorie whipped topping (I used Truwhip)
- ▢½ English toffee candy bar (1.4 ounces), finely chopped, such as Heath or Skor (I used Heath Bits, about 1-½ tablespoons chopped)
Cook Mode
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Instructions
- Preheat oven to 350F degrees.
- Arrange the phyllo shells on a baking sheet (affiliate link). Bake the phyllo shells for 3 to 5 minutes or until crisp. Cool them slightly.
- Spoon about 1 teaspoon dulce de leche into each shell.
- Top with 1 teaspoon whipped topping.
- Sprinkle tartlets evenly with chopped candy.
