Snickerdoodle Tart with Cinnamon Peanut Crust
Snickerdoodle Tart with Cinnamon Peanut Crust
Directions
- 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.
- Bake tart crusts and peanut mixture together in preheated 350ºF oven 8 minutes. Cool on wire racks.
- 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.
- 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.
- Spread in prepared tart crusts. Spread chocolate mixture over top. Refrigerate 1 hour or until chilled. Sprinkle with toasted peanut crumble before serving.
Ingredients
- 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
