Chocolate-Peanut Tart

Relish this delicious chocolate and peanut tart baked with Pillsbury® refrigerated pie – perfect for dessert.

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Servings 10

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ingredients 10
Prep Time 25 min
Total Time 2 hr 5 min

Ingredients

1: 1/4 cups sugar

: 1/2 cup water

: 2/3 cup whipping cream, warmed

3: tablespoons bourbon

1: Pillsbury® refrigerated pie crust, softened as directed on box

: 1/4 cup butter or margarine, melted

1: egg, slightly beaten

1: 1/4 cups unsalted dry-roasted peanuts

: 3/4 cup semisweet chocolate chips

: Additional whipping cream, whipped

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Directions

1 In 2-quart saucepan, heat sugar and water to boiling, stirring constantly, until sugar is dissolved. Reduce heat to medium-high; boil, without stirring, 7 to 8 minutes or until syrup is golden, swirling pan occasionally. (Wash down sides of pan with water, using a pastry brush, if sugar crystals form on sides.) Remove from heat; gradually stir in warm cream and bourbon (mixture will bubble up). Cool completely.
2 Heat oven to 375°F. Spray 9-inch tart pan with removable bottom with cooking spray. Place pie crust in pan as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan; trim edges if necessary. Add butter and egg to sugar syrup, stirring until smooth. Stir in peanuts and chocolate chips. Pour filling into crust-lined pan. Bake 36 to 38 minutes. Cool completely on cooling rack. Serve with whipped cream.