Ingredients

• 1  cup chopped chocolate candy bars (any flavor)
• 30  baked miniature phyllo dough shells (two 2.1-ounce packages)
• 1/2  cup semisweet chocolate pieces
• 1/2  cup sweetened condensed milk
• 3  tablespoons chopped toasted pecans, walnuts, or almonds; or toasted shredded coconut

Directions

1. Divide chopped candy among the phyllo dough shells; set aside.

2. 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 or coconut. Let stand for 30 minutes or until chocolate is set. Makes about 30 tarts.

To Store: Place tarts in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.