Mini Caramel Cookie Tarts

Ingredients

• 0.5 cup butter softened
• 14 ounce individually wrapped caramels 
• 3 tablespoons coffee-flavored liqueur 
• 0.3 cup evaporated milk 
• 0.3 cup shortening 
• 3 inch phyllo tart shells 
• 0.5 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• double boiler

Directions

1. In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened.
2. Pour caramel mixture into the tart shells and let cool.
3. Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.