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Submitted by: Lisa Prichard
Originally shared on the web 03/25/2011

1/2 c. butter or margarine, softened
1 c. sugar
2 large eggs
2 oz. unsweetened chocolate, melted
1 t. vanilla extract
1/2 t. salt
1 c. flour, sifted
36 chocolate covered caramels

Heat oven to 350 degrees. Place mini foil or paper baking cups in miniature cupcake tins (36 total). Beat butter until creamy. On low speed, beat in sugar, eggs, melted chocolate, vanilla and salt. Gradually beat in flour. Divide batter into baking cups using 1 level tablespoon per cup. Bake 10 to 12 minutes until almost done. Press one candy, bottom side up, into the center of each tart until even with top. Cool in pans on wire racks 10 minutes. Remove from tins and cool. makes 36.