Candy Bar Tarts (A Different One) Recipe

Name: Candy Bar Tarts (A Different One)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) box refrigerated pie crusts, softened as directed on box; 4 14 ounces candy bars (milk chocolate-covered, peanut, caramel and nougat candy bars such as Snickers); 4 ounces cream cheese, softened; 2 tablespoons sugar; 2 teaspoons sugar; 1 egg; 2 tablespoons sour cream; 2 tablespoons creamy peanut butter; 1 tablespoon whipping cream; ¼ cup milk chocolate chips

Servings: persons

1
Heat oven to 450.
2
Unroll pie crusts on work surface.
3
With rolling pin, roll each crust lightly into a 12-inch round.
4
With a 3-inch round cutter, cut 24 rounds from crusts, rerolling scraps as necessary.
5
Press 1 pie crust round in bottom and up the side in each of 24 ungreased mini muffin cups, press them in so that the edges of the crusts extend slightly above sides of cups.
6
Bake 5-7 minutes or until very light golden brown; cool.
7
Reduce the oven temperature to 325.
8
Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely.
9
Place candy bar pieces in bottoms of crust-lined cups, reserving some for garnish.
10
Beat cream cheese and both sugars (couldn't get the 2 different amounts of sugar on one line) in or with an electric mixer on medium speed until smooth.
11
Beat in egg until well blended; add sour cream and peanut butter, beating until mixture is smooth.
12
Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
13
Bake at 325 20-22 minutes or until centers are set.
14
Cool completely (about 30 minutes depending on the temperature of your kitchen).
15
In a 1-quart saucepan, heat whipping cream until very warm; remove from heat; stir in chocolate chips until melted and smooth.
16
Spread over the top of each tart.
17
Garnish with reserved candy bar pieces.
18
Refrigerate 2-3 hours before serving.
19
Cover and refrigerate remaining tarts.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 ounce) box refrigerated pie crusts, softened as directed on box, 4 14 ounces candy bars (milk chocolate-covered, peanut, caramel and nougat candy bars such as Snickers), 4 ounces cream cheese, softened, 2 tablespoons sugar, and more.

Yes, Candy Bar Tarts (A Different One) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candy Bar Tarts (A Different One)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions