1/4 cup chopped pecans
2 large Granny Smith apples, peeled and chopped
3/4 cup caramel ice cream sauce, divided
2 Tablespoons flour
2 refrigerated pie crusts, softened according to directions
Preheat oven to 400 degrees. Combine apples, 1/2 cup of the caramel sauce, and flour in microwavable bowl. Microwave for 5-6 minutes or until bubbly and thick. Stir and set aside. Unroll 1 pie crust and cut 12 circles (about 2-1/2 inches in diameter.) Press into mini muffin pan using a tamper. Repeat with remaining crust until you have 24 crusts ready. Cut caramels in half and place one piece in each crust. Spoon apple mixture on top and then sprinkle with nuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets to cooking rack and drizzle with remaining sauce. You can serve while warm or room temperature.