Chocolate Peanut Butter Marshmallow Tarts

1. 1

   Add peanut butter to pudding; stir with wire whisk until well blended.

2. 2

   Spoon 2 Tbsp.

3. 3

   of the marshmallow topping into each tart shell; top with 1/3 cup of the pudding mixture.

4. 4

   Refrigerate 2 to 3 hours or until set.

5. 5

   Top each tart with 2 Tbsp.

6. 6

   of the caramel topping and 1 Tbsp.

7. 7

   of the whipped topping; sprinkle with 1 tsp.

8. 8

   of the peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.