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Chocolate-Peanut Butter-Bacon Tartlets

Chocolate-Peanut Butter-Bacon Tartlets
Pillsbury

Chocolate-Peanut Butter-Bacon Tartlets

Bacon lovers! Serve these sweet and savory tarts, filled with pastry, chocolate, and peanut butter, for rave reviews. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.

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12
Servings
271
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray, such as Crisco® Original No-Stick Cooking Spray
  • 1 refrigerated pie crust, such as Pillsbury™, softened as directed on box
  • 4 slices packaged precooked bacon (from a 2.52-ounce package)
  • ⅓ Cup creamy peanut butter, such as Jif®
  • 3 Tablespoons sugar
  • 2 Tablespoons butter, softened
  • 2 Ounces cream cheese, softened
  • ¾ Cup chocolate fudge creamy ready-to-spread frosting

Directions

Preheat the oven to 400 degrees F. Spray 12 regular-size muffin cups with nonstick cooking spray.

Unroll the pie crust on a work surface. Using a 2½-inch fluted round cookie cutter, cut 12 rounds from the pie crust. Press 1 round in the bottom and ¼-inch up the sides of each muffin cup. Prick the bottom of each cup 3 times with a fork. Bake until golden brown, 8 to 11 minutes. Remove the cups from the pan to the cooling rack. Cool completely, about 10 minutes.

Place the bacon on a cookie sheet. Bake until crisp, 3 to 4 minutes. Drain on paper towels. Cool for 5 minutes, then finely chop.

In a small bowl, beat the peanut butter, sugar, butter, and cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Spoon 1 tablespoon of the chocolate frosting into each cup; spread over the bottom and up the sides of each cup. Spoon or pipe, using a ½-inch wide star tip, about 1 tablespoon of the peanut butter mixture into each cup; sprinkle with the bacon. Store covered in the refrigerator until ready to serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
18g
28%
Sugar
13g
N/A
Saturated Fat
6g
32%
Cholesterol
16mg
5%
Protein
4g
7%
Carbs
24g
8%
Vitamin A
35µg
4%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
4.9%
Vitamin K
2µg
3%
Calcium
12mg
1%
Fiber
0.7g
2.8%
Folate (food)
9µg
N/A
Folate equivalent (total)
15µg
4%
Folic acid
3µg
N/A
Iron
0.4mg
2.2%
Magnesium
15mg
4%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
8%
Phosphorus
54mg
8%
Polyunsaturated
3g
N/A
Potassium
84mg
2%
Sodium
185mg
8%
Sugars, added
12g
N/A
Zinc
0.4mg
2.4%
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