Candy bar tarts

MAKES 24 SERVINGS

1 (15-ounce) box refrigerated pie crusts, softened as directed on box

2 bars (2.07 ounces each) milk chocolate-covered peanut, caramel and nougat candy, such as Snickers

4 ounces cream cheese, softened

2 tablespoons plus 2 teaspoons sugar

1 egg

2 tablespoons sour cream

2 tablespoons creamy peanut butter

1 tablespoon whipping cream

1/4 cup milk chocolate chips

Heat oven to 450 degrees. 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, rerolling 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 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 blended. 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 degrees 20 to 22 minutes or until center is set. Cool completely (about 30 minutes).

In 1-quart saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips until melted and smooth. Spread over top of each tart. Garnish with reserved candy bar pieces. Refrigerate 2 to 3 hours before serving. Cover and refrigerate remaining tarts.

Pillsbury

Nutrition facts per tart: 145 calories, 9 g fat, 4 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 107 mg sodium, 0 g fiber