Ingredients for Candy Bar Tarts A Different One
- Refrigerated Pie Crusts
- Candy Bars
- 8 ounces cream cheese
- Sugar
- 1 large egg
- ½ cup sour cream
- Creamy Peanut Butter
- 1 cup heavy whipping cream
- Milk Chocolate Chips
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How to Make Candy Bar Tarts A Different One
- Preheat oven to 450°F (232°C).
- Unroll two 14.1-ounce packages of refrigerated pie crusts on a lightly floured surface.
- Lightly roll each crust into a 12-inch circle.
- Using a 3-inch round cookie cutter, cut out 24 circles. Reroll scraps as needed.
- Press one pie crust round into the bottom and up the sides of each of 24 ungreased mini muffin cups. Ensure the crust extends slightly above the cup edges.
- Bake for 5-7 minutes, or until very lightly golden brown. Cool completely.
- Reduce oven temperature to 325°F (163°C).
- Cut two 2.07-ounce Snickers bars in half lengthwise, then cut each half into ⅛-inch pieces. Chop coarsely.
- Place the chopped Snickers into the bottom of each prepared tart shell, reserving some for garnish.
- In a mixing bowl, beat together 8 ounces cream cheese, ½ cup granulated sugar, and ¼ cup packed brown sugar using an electric mixer on medium speed until smooth and creamy.
- Beat in 1 large egg until well combined.
- Add ½ cup sour cream and ¼ cup creamy peanut butter; beat until smooth.
- Spoon 2 teaspoons of the cream cheese mixture over the Snickers in each tart shell.
- Bake at 325°F (163°C) for 20-22 minutes, or until the centers are set.
- Let cool completely.
- In a small saucepan, heat 1 cup heavy whipping cream over medium heat until very warm (do not boil).
- Remove from heat and stir in 6 ounces semi-sweet chocolate chips until melted and smooth.
- Spread the chocolate ganache evenly over the top of each tart.
- Garnish with the reserved Snickers pieces.
- Refrigerate for at least 2-3 hours before serving. Cover and refrigerate any remaining tarts.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
16g
Carbs
4g
