Candy Bar Tarts Food

CANDY BAR TARTS

Steps:

• Bake tart shells according to package directions.
• Divide chopped candy among the phyllo dough shells; set aside.
• In a small saucepan, combine chocolate pieces and condensed milk. Heat and stir over medium heat until melted and smooth. Spoon over candy in each shell. Sprinkle with nuts.
• Let stand for 30 minutes or until chocolate is set.

TURTLE TARTS

Steps:

• Bake tart shells according to directions.
• Break up pecan pieces and place a small amount in each tart shell.
• *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
• Bring to a boil, stirring a few times with a whisk.
• Let boil for 2 minutes.
• While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
• Cool and enjoy!
• These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!

SNICKERS BAR MINI TARTS

Steps:

• 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.