Nutty Caramel Tartlets

• 12 frozen sweet pastry tartlet cases
• 1/3 cup KRAFT Crunchy Peanut Butter
• 1/3 cup cream
• 2 tablespoons honey
• 3/4 cup mixed nuts, toasted and roughly chopped ( hazelnuts, almonds and cashews)
• 1 tablespoons finely diced glace ginger

1. Place tartlet cases on a tray, prick bottoms with a fork then bake at 200 degrees C for 8 minutes.
2. Allow to cool.
3. Combine peanut butter, cream and honey in a saucepan.
4. Stir over heat until smooth.
5. Fold through nuts and ginger.
6. Spoon filling into pastry cases.
7. Bake for 10 minutes at 180C or until set.
8. Serve warm or cold.

frozen sweet pastry tartlet cases, crunchy peanut butter, cream, honey, mixed nuts, glace ginger

Taken from www.kraftrecipes.com/recipes/nutty-caramel-tartlets-103257.aspx (may not work)