Creamy Chocolate Tartlets
Gourmet chocolate chip cookies are not mandatory for these chocolate tartlet shells. So purchase inexpensive chocolate chip cookies, such as the store-brand, and crush into crumbs to save money.
16 (about 6 ounces) chocolate chip cookies
4 Tbsp margarine (1/2 stick), melted
6 (1 1/2-ounce) chocolate candy bars with almonds
12 oz whipped topping, divided
1/2 cup slivered almonds, toasted, divided
Crush cookies into crumbs. Combine crumbs and margarine in a large bowl; press into 8 tartlet pans. Freeze for 10 minutes.
Meanwhile, microwave chocolate bars in a medium bowl, stirring every 2 minutes, until nearly melted, about 8 minutes. Remove and stir until completely melted. Cool for 5 minutes.
Stir 8 ounces whipped topping and 1/4 cup slivered almonds into melted chocolate. Spoon chocolate mixture into tartlet shells.
Place a dollop of remaining whipped topping on each tartlet. Sprinkle remaining almonds over top.
To save cleanup time and to make these scrumptious chocolate tartlets portable, use paper muffin cup liners in the tartlet pans.