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1
Heat oven to 350F.
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2
Combine flour, butter and cream cheese in bowl; beat at medium speed until dough forms.
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3
Shape dough into 24 balls.
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4
Press each into bottom and up sides to the top edge of 24 ungreased mini muffin pan cups.
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5
Combine candy bars and 2 tablespoons whipping cream in medium microwave-safe bowl.
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6
Microwave 1 minute; stir.
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7
Continue microwaving 15-30 seconds, stirring every 15 seconds, until mixture is melted and well mixed; set aside.
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8
Combine egg yolks and sugar in bowl; beat at medium speed until pale yellow and thickened.
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9
Add to melted candy mixture until well mixed.
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10
Spoon about 2 teaspoons filling into each crust.
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11
Bake 24-26 minutes or until filling is puffed and crust is lightly browned.
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12
Run tip of knife around edge of each tart to loosen sides.
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13
Cool in pan 10 minutes.
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14
Carefully lift tarts out of pans to cooling rack.
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15
Cool completely.
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16
Combine chocolate chips and 1/4 cup whipping cream in bowl.
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17
Microwave 45-60 seconds, stirring every 15 seconds, until mixture is melted and completely smooth.
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18
Spoon about 1 teaspoon chocolate mixture onto each tart.
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19
Top with whole peanut, if desired.
