Peanut Butter-Candy Tart

(10)
  1 reviews

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup powdered sugar
1/2
cup creamy peanut butter
2
to 3 tablespoons milk
3
chocolate-covered peanut, caramel and nougat candy bars (2.07 oz each), unwrapped, chopped
2
tablespoons chocolate topping, heated
2
tablespoons fat-free caramel topping, heated

Directions

  1. 1 Heat oven to 450°F. Remove pie crust from pouch; unroll on ungreased large cookie sheet. If desired, flute edge. Generously prick crust with fork.
  2. 2 Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes.
  3. 3 Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
  4. 4 Spread peanut butter mixture over cooled baked crust. Sprinkle evenly with chopped candy; drizzle with chocolate and caramel toppings. Cut into wedges to serve.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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