Snickers Tart Cookies Recipes

Steps:

• Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Steps:

• 1. Spray each cup in a mini muffin pan with the non stick spray (such as Pam). The sugar cookie dough in a flat package comes in sectioned off cubes. Separate each cube and place each cube in mini muffin cups. When each is soft to the touch, make an indentation in the cube. Bake @ 350 degrees from 15 to 20 minutes. Remove from oven and place an unrapped mini snickers bar in the indentation. Put the pan back in the oven for just a few minutes more. Remove from oven and allow to cool before serving. You may use Reeses Peanut Butter minis in this recipe. This Christmas I used Rolos and pressed a whole pecan on top to make a turtle cookie. Yummmy. You can even use a different cookie dough such as Chocolate, Chocolate Chip, or Oatmeal Raisin. A versitle recipe with many variations. Enjoy!

Steps:

• Preheat oven to 450°F
• Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
• With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
• 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.
• Reduce oven temperature to 325 degrees.
• 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.
• In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• Beat in egg until well balanced.
• Add sour cream and peanut butter, beating until mixture is smooth.
• Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
• Bake at 325°F for 15 to 20 minutes or until center is set.
• Cool completely (about 30 minutes).
• In pyrex measuring cup, place whipping cream.
• Heat in microwave until bubbling.
• Remove and stir in chocolate chips until melted and smooth.
• If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
• Place a dollop of chocolate ganache on top of each tart.
• Garnish with pieces of Snicker's Bar.
• Refrigerate 2 to 3 hours before serving.
• Keep any unused tarts refrigerated.