1 cup crushed vanilla wafers (about 30 wafers)
1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
3 tablespoons finely chopped pecans
1/2 cup sweetened condensed milk
2/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 cup coconut-pecan frosting
Additional finely chopped pecans
1. Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans.
2. In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15 to 30 seconds longer or until blended, stirring twice. Stir into wafer mixture.
3. Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers.
TOTAL TIME: Prep: 30 min. + standing Cook: 5 min.
YIELD: 45 tartlets.