Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Name: Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
Prep time: 30 min
Cook time: 8 min
Yield: 8
Cuisine: American,
Ingredients: 1 1/2 cups lightly salted roasted peanuts lightly crushed; 3 tbsps packed brown sugar; 3 tbsps butter melted; 1 tsp McCormick® Cinnamon, Ground divided; 3 tbsps chocolate milk; 4 oz semi-sweet chocolate coarsely chopped; 1/2 cup creamy peanut butter; 2 tbsps sweetened condensed milk; 1 tsp McCormick® Pure Vanilla Extract; 1/2 cup heavy cream

These tarts for two start with a cinnamon accented peanut crust as the base for a smooth peanut butter mousse flavored with the signature tastes of the snickerdoodle cookie. A chocolate milk ganache is added on top as a nod to the classic pairing of milk and cookies.

30m

PREP TIME

8m

COOK TIME

484

CALORIES

10

INGREDIENTS

Servings: 8 (1/2 tart)

Ingredients

1 1/2 cups lightly salted roasted peanuts, lightly crushed
3 tablespoons packed brown sugar
3 tablespoons butter, melted
1 teaspoon McCormick® Ground Cinnamon, divided
3 tablespoons chocolate milk
4 ounces semi-sweet chocolate, coarsely chopped
1/2 cup creamy peanut butter
2 tablespoons sweetened condensed milk
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 cup heavy cream

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix peanuts, sugar, butter and 1/2 teaspoon of the cinnamon in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4-inch) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
2 Bake tart crusts and peanut mixture together for 8 minutes. Cool on wire racks.
3 Meanwhile, microwave chocolate milk in medium microwavable bowl on HIGH 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
4 Beat peanut butter, sweetened condensed milk, vanilla and remaining 1/2 teaspoon cinnamon in large bowl with electric mixture on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tarts crusts. Spread chocolate mixture over top.
5 Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.