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Category: Tarts
Prep Time: Cook Time: Total Time:
1 (15 oz) package refrigerated pie crusts
2 oz semi-sweet baking chocolate, chopped
1 tbsp butter
20 caramels, unwrapped
1/3 cup whipping cream
1 1/2 cups Spanish peanuts
8 oz semi-sweet baking chocolate, chopped
2 tbsp butter
1 cup whipping cream
2 tsp vanilla
5 caramels, unwrapped
3 tbsp whipping cream
1 tsp butter
Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. Bake at 450 for 9-11 minutes or until lightly browned; cool completely.
In small saucepan over very low heat, melt 2 oz dark chocolate and 1 tbsp butter, stirring constantly until smooth. Spread over bottom and sides of cooled crust. Refrigerate until chocolate is set.
In medium saucepan over low heat, melt 20 caramels with 1/3 cup whipping cream until mixture is smooth, stirring frequently. Stir in 1 1/2 cups peanuts until well coated; immediately spoon into chocolate lined crust.
In small saucepan over very low heat; melt 8 oz dark chocolate and 2 tbsp butter, stirring constantly until smooth. Cool slightly, about 10 minutes.
In small bowl, combine 1 cup whipping cream and vanilla; beat until soft peaks form. Fold 1/3 of the whipped cream into chocolate mixture; fold in remaining whipped cream. Spread over peanut layer. Refrigerate 2 hours or until set.
In small saucepan over very low heat, melt 5 caramels, 3 tbsp whipping cream and 1 tsp butter until smooth, stirring frequently. Drizzle over pie and garnish with whipped cream and Spanish peanuts, if desired.
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TIN ROOF FUDGE TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 (15 oz) package refrigerated pie crusts
2 oz semi-sweet baking chocolate, chopped
1 tbsp butter
20 caramels, unwrapped
1/3 cup whipping cream
1 1/2 cups Spanish peanuts
8 oz semi-sweet baking chocolate, chopped
2 tbsp butter
1 cup whipping cream
2 tsp vanilla
5 caramels, unwrapped
3 tbsp whipping cream
1 tsp butter
Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. Bake at 450 for 9-11 minutes or until lightly browned; cool completely.
In small saucepan over very low heat, melt 2 oz dark chocolate and 1 tbsp butter, stirring constantly until smooth. Spread over bottom and sides of cooled crust. Refrigerate until chocolate is set.
In medium saucepan over low heat, melt 20 caramels with 1/3 cup whipping cream until mixture is smooth, stirring frequently. Stir in 1 1/2 cups peanuts until well coated; immediately spoon into chocolate lined crust.
In small saucepan over very low heat; melt 8 oz dark chocolate and 2 tbsp butter, stirring constantly until smooth. Cool slightly, about 10 minutes.
In small bowl, combine 1 cup whipping cream and vanilla; beat until soft peaks form. Fold 1/3 of the whipped cream into chocolate mixture; fold in remaining whipped cream. Spread over peanut layer. Refrigerate 2 hours or until set.
In small saucepan over very low heat, melt 5 caramels, 3 tbsp whipping cream and 1 tsp butter until smooth, stirring frequently. Drizzle over pie and garnish with whipped cream and Spanish peanuts, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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