Mini Caramel Cookie Tarts - cooking recipe

Ingredients

48 (3 inch) tart shells, baked
1 (14 ounce) package individually wrapped caramels
3 tablespoons coffee-flavored liqueur
1/2 cup evaporated milk
1/4 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup butter, softened
1/3 cup evaporated milk

Preparation

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. Pour caramel mixture into the tart shells and let cool.
Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.