Page 188 - Betty Crocker - Halloween Cookbook

Trick-or-Treat Tarts

PREP TIME: 20 Minutes • START TO FINISH: 3 Hours 40 Minutes • 24 servings (1 tart)

Crust 1. Heat oven to 450°F. Unroll pie crusts on work surface. With rolling
1 box Pillsbury pin, roll each crust lightly into 12-inch round. With 3-inch round cutter,
®
refrigerated pie crusts, cut 12 rounds from each crust, rerolling scraps as necessary. Press 1
softened as directed on round in bottom and up side of each of 24 ungreased mini muffin cups,
box so edges of crusts extend slightly above sides of cups.

Filling 2. Bake 5 to 7 minutes or until very light golden brown; cool. Reduce
2 bars (2.07 oz each) oven temperature to 325°F.
milk chocolate–covered 3. Cut candy bars lengthwise in half; cut into ¹⁄₈-inch pieces and
peanut, caramel and coarsely chop. Reserve some pieces for garnish; place remaining candy
nougat candy bar pieces in partially baked cups. In small bowl, beat cream cheese
4 oz (half of 8-oz package) and sugar with electric mixer on medium speed until smooth. Beat in
cream cheese, softened egg until well blended. Add sour cream and peanut butter, beating until
2 tablespoons plus smooth. Spoon 2 teaspoons cream cheese mixture over candy bar
2 teaspoons sugar pieces in each cup.
1 egg
4. Bake 20 to 22 minutes or until center is set. Cool completely, about
2 tablespoons sour cream 30 minutes.
2 tablespoons creamy 5. In 1-quart saucepan, heat whipping cream until very warm. Remove
peanut butter
from heat; stir in chocolate chips until melted and smooth. Spread over
top of each tart. Garnish with reserved candy bar pieces. Refrigerate
Topping 2 to 3 hours before serving. Cover and refrigerate any remaining tarts.
1 tablespoon whipping
cream 1 Serving: Calories 140; Total Fat 9g (Saturated Fat 4g); Sodium 125mg; Total Carbohydrate 14g
(Dietary Fiber 0g); Protein 2g Exchanges: 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
¼ cup milk chocolate chips

Betty Crocker Halloween Cookbook 186 • Frightful Cookies & Other Treats
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