Ingredients
- 1 cup chopped chocolate candy bar (any type)
- 30 frozen miniature phyllo tart shells
- 12 cup semisweet chocolate piece
- 12 cup sweetened condensed milk
- 3 tablespoons chopped toasted pecans
Instructions
- Bake tart shells according to package directions.
- Divide chopped candy among the phyllo dough shells; set aside.
- In a small saucepan, combine chocolate pieces and condensed milk.
- Heat and stir over medium heat until melted and smooth.
- Spoon over candy in each shell.
- Sprinkle with nuts.
- Let stand for 30 minutes or until chocolate is set.
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