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Peanut Butter-Candy Tart

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Peanut Butter-Candy Tart
  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 10
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Enjoy this peanut butter and candy tart baked using Pillsbury™ refrigerated pie crusts in just 30 minutes!
Updated Jun 20, 2013

Ingredients

Steps

  • 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
    Bake 8 to 10 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 3
    Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Make this yummy treat up to six hours ahead but cut it into wedges just before serving.

Nutrition Information

300 Calories, 16g Total Fat, 5g Protein, 35g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
150mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
21g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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