1 cup all-purpose flour
1 (3-ounce) package cream cheese, softened
4 (2.07-ounce) chocolate, peanuts, caramel and nougat bars, coarsely chopped
1 tablespoon sugar
1/2 cup mini real semi-sweet chocolate chips
Whole roasted peanuts, if desired
Heat oven to 350°F.
Combine flour, butter and cream cheese in bowl; beat at medium speed until dough forms.
Shape dough into 24 balls. Press each into bottom and up sides to the top edge of 24 ungreased mini muffin pan cups.
Combine candy bars and 2 tablespoons whipping cream in medium microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving 15-30 seconds, stirring every 15 seconds, until mixture is melted and well mixed; set aside.
Combine egg yolks and sugar in bowl; beat at medium speed until pale yellow and thickened. Add to melted candy mixture until well mixed. Spoon about 2 teaspoons filling into each crust.
Bake 24-26 minutes or until filling is puffed and crust is lightly browned. Run tip of knife around edge of each tart to loosen sides. Cool in pan 10 minutes. Carefully lift tarts out of pans to cooling rack. Cool completely.
Combine chocolate chips and 1/4 cup whipping cream in bowl. Microwave 45-60 seconds, stirring every 15 seconds, until mixture is melted and completely smooth. Spoon about 1 teaspoon chocolate mixture onto each tart. Top with whole peanut, if desired.
- A tart tamper is a tool that easily pushes balls of dough into the inside of mini muffin pan cups. Look for them in specialty cookware shops.
- Tarts can be frozen after baking. Place in resealable plastic food bag; freeze for up to two months. Remove from freezer; let thaw at room temperature for an hour. Prepare topping as directed; spoon 1 teaspoon mixture onto each tart. Top with whole peanut, if desired.