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A change from traditional pecan tassies or mini tarts, this recipe uses a candy bar as part of the filling.
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.
Dietary Fiber: 0g
what is the name of the candy bars used in this recipe?
I made this recipe for our cookie plate for Monday night bingo and got a lot of compliments on it. I had a lot of request for the recipe. It has your chocolate, nuts and flaky crust and a nice brake from your usually pecan tassies.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3284
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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