Holidays & Seasons, Sweet Treats, Yums

Gingersnap & Butterscotch Tartlets

On the first day of fall, I posted on my Instagram how one of my absolute favorite parts of the best season ever, is all of the amazing treats. So it shouldn’t be a surprise that I’m here again to share another treat recipe with you guys! There’s just something about the flavors of fall. Pumpkin, butterscotch, pecan, cinnamon, and of course, lots of buttery goodness. Mmmmmmmmmm butter. Where was I? Oh yeah… these amazing tartlets! Here is what you will need. 

  • 6 Tartlet Pans (with removeable bottoms)
  • 2 c Whole Milk
  • 1 pkg Butterscotch Pudding Mix
  • 1 Stick Unsalted Butter (8 tbsp)
  • Roughly 50 Gingersnap Cookies
  • 2 tsp Sugar
  • 1/2 c Candied Pecans
  • 1/2 c Cool Whip

Start by getting your gingersnap cookies finely ground. I’d recommend using a food processor if you’re up for it. I personally hate pulling out my food processor for a small, simple recipe like this, so I used the flat side of my meat tenderizer to crush the cookies in a gallon baggie. But I did end up with some slightly bigger pieces which made it a bit tricky to press into the pans.

Melt your stick of butter in a medium sized, microwave-safe bowl (40 seconds should do it). Add your two teaspoons of sugar to the butter, and then add your ground cookies. Stir this mixture until it’s moistened enough to stick together when pressed. You can add another tablespoon or two if it’s still too dry, but it’s best not to overdo it. Arrange your six tartlet pans on a cookie rimmed sheet and lightly spray them with cooking spray. Spoon in about 1/3 of a cup of cookie mixture into each pan and press down with the back of the spoon, working the crust mixture up the sides of the pans as well. Set aside. 

For your topping, you need to crush up your candied pecans. I used some toffee pecans from my local HEB, but any candied pecans should do the trick. Put roughly half a cup of nuts in a sandwich baggie and beat until the nuts are broken into varied size pieces. 

In another medium bowl, add the two cups of cold milk and your pudding mix then whisk well for a couple of minutes. Once we’ll mixed, fold in the Cool Whip until fully combined. Divide the mixture into your tart pans, smooth top with your spoon or spatula, and top with the pecan pieces. Place entire cookie sheet into your fridge and chill overnight.

They will be pretty firm within an hour or so but just so there’s no trouble getting them out of their pans, I’d recommend letting them set overnight if you have that long. When you’re ready to serve, push the pan from the bottom up and carefully remove from pan. All that’s left to do is dig into to the sweet, creamy goodness and enjoy!

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