>Pampered Chef party goodness


Last weekend I hosted a PC party and we had a great time. We made Taffy Apple Tartlets. I’ve included the recipe verbatim. It focuses on using PC items, but you can just ignore that and pretty much figure out that you need a mini muffin pan, circles of dough big enough to fit well into each muffin space, and the rest is pretty basic. Now, because I try to keep processed stuff at bay as much as possible, I looked over the recipe to see what I could make from scratch. I didn’t have time to make caramels, so I did buy those, but I made butterscotch sauce (super easy!) and my own dough. So the first recipe is the total recipe, and then the sauce and the crust is below that. These were SOOOOO good, but eat them right out of the oven while they are ooey gooey.

Taffy Apple Tartlets

1/4 cup (50 mL) dry-roasted peanuts

2 large Granny Smith apples, peeled

3/4 cup (175 mL) butterscotch caramel sauce, divided

2 tbsp (30 mL) all-purpose flour

1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions

12 caramels, unwrapped

1. Preheat oven to 400°F (200°C). Chop peanuts using Food Chopper; set aside. Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup (125 mL) of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper(R). Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.

2. Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All(R) Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.

3. Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup (50 mL) caramel sauce. Serve warm.

Yield: 24 servings

Nutrients per serving: Calories 110, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 20 g, Protein 1 g, Sodium 75 mg, Fiber 1 g

Shopping List:
1/4 cup (50 mL) dry-roasted peanuts

2 large Granny Smith apples

3/4 cup (175 mL) butterscotch caramel sauce

2 tbsp (30 mL) all-purpose flour

1 pkg (350 g) refrigerated pie crusts (2 crusts)

12 caramels



I recommend moving it to a glass bowl after it’s done. I did metal and I think it was so hot it changed the consistancy of it. If it happens to you, and becomes grainy and thick, add more butter while it’s still hot, then add more cream. I ended up putting it into a mason jar (from a metal bowl) then tried to fix it. It totally worked! Also, I used pastuerized cream bc I couldn’t find any that wasn’t ultra-pasteurized.

(I’ve talked about this crust before, I love it!!)

I had two vegetarians so I used shortening instead of lard, but if you have lard, use it. It makes the most spectacular crust.


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