Snickers Bar Mini Tarts

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat 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, re-rolling scraps as necessary.
  • Press 1 pie crust round in bottom and up side in 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 degrees.
  • Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled 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 balanced.
  • 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 for 15 to 20 minutes or until center is set.
  • Cool completely (about 30 minutes).
  • In pyrex measuring cup, place whipping cream.
  • Heat in microwave until bubbling.
  • Remove and stir in chocolate chips until melted and smooth.
  • If necessary, return to microwave for 30 seconds until hot enough to melt. DON’T OVERHEAT.
  • Place a dollop of chocolate ganache on top of each tart.
  • Garnish with pieces of Snicker’s Bar.
  • Refrigerate 2 to 3 hours before serving.
  • Keep any unused tarts refrigerated.
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