SNICKERS BAR MINI TARTS

Steps:

• Preheat oven to 450°F
• Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round.
• With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
• Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool.
• Reduce oven temperature to 325 degrees.
• Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
• In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• Beat in egg until well balanced.
• Add sour cream and peanut butter, beating until mixture is smooth.
• Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
• Bake at 325°F for 15 to 20 minutes or until center is set.
• Cool completely (about 30 minutes).
• In pyrex measuring cup, place whipping cream.
• Heat in microwave until bubbling.
• Remove and stir in chocolate chips until melted and smooth.
• If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT.
• Place a dollop of chocolate ganache on top of each tart.
• Garnish with pieces of Snicker's Bar.
• Refrigerate 2 to 3 hours before serving.
• Keep any unused tarts refrigerated.