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Candy bar tarts Recipe

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This recipe for Candy bar tarts is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2 bars (2.07 oz each) milk chocolate-covered peanut, caramel and nougat candy
4 oz (half of an 8-oz package) cream cheese, softened
2 tablespoons plus 2 teaspoons sugar
1 egg
2 tablespoons sour cream
2 tablespoons creamy peanut butter
Directions:
Directions:
Heat oven to 450°F. Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round. With 3-inch round cutter, cut 24 rounds from crusts, rerolling scraps as necessary. Press 1 pie crust round in bottom and up side of each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups.
Bake 5 to 7 minutes or until very light golden brown; cool. Reduce oven temperature to 325°F.
Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of crust-lined cups, reserving some for garnish. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well blended. Add sour cream and peanut butter, beating until mixture is smooth. Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
Bake at 325°F 20 to 22 minutes or until center is set. Cool completely, about 30 minutes.

 

 

 

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