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1
Preheat oven to 450u00b0F
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2
Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
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3
With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
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4
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.
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5
Reduce oven temperature to 325 degrees.
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6
Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
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7
In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
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8
Beat in egg until well balanced.
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9
Add sour cream and peanut butter, beating until mixture is smooth.
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10
Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
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11
Bake at 325u00b0F for 15 to 20 minutes or until center is set.
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12
Cool completely (about 30 minutes).
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13
In pyrex measuring cup, place whipping cream.
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14
Heat in microwave until bubbling.
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15
Remove and stir in chocolate chips until melted and smooth.
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16
If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
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17
Place a dollop of chocolate ganache on top of each tart.
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18
Garnish with pieces of Snicker's Bar.
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19
Refrigerate 2 to 3 hours before serving.
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20
Keep any unused tarts refrigerated.
