Snickerdoodle Tart with Cinnamon Peanut Crust


  1. Mix peanuts, sugar, and butter in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4") tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
  2. Bake tart crusts and peanut mixture together in preheated 350ºF oven 8 minutes. Cool on wire racks.
  3. Meanwhile, microwave chocolate milk in medium microwavable bowl on HIGH 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
  4. Beat peanut butter, sweetened condensed milk, vanilla, and cinnamon in large bowl with electric mixer on medium speed until smooth. Add heavy cream; beat until soft peaks form.
  5. Spread in prepared tart crusts. Spread chocolate mixture over top. Refrigerate 1 hour or until chilled. Sprinkle with toasted peanut crumble before serving.


  • 6 oz chocolate, semisweet, coarsely chopped
  • 1/2 tsp McCormick Culinary® Cinnamon, Ground
  • 1 tsp McCormick Culinary® Pure Vanilla Extract, Premium
  • 3 tbsp milk, chocolate
  • 1/2 cup milk, sweetened condensed
  • 3 tbsp Nature's Best Dairy® Butter, melted
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 1/2 cup peanut butter, creamy
  • 1 1/2 cups peanuts, salted, roasted, lightly crushed
  • 3 tbsp sugar, light brown , packed