October 5, 2007, Newsletter Issue #194: Tin Roof Fudge Tart

Tip of the Week

1 9" pie shell
2 oz. dark chocolate candy bar
1 Tbsp. butter
20 caramels, unwrapped
1/3 cup whipping cream
1-1/2 cups Spanish peanuts
8 oz. dark chocolate candy bar
2 Tbsp. butter
1 cup whipping cream
2 tsp. vanilla


Blind bake the pie shell at 425 degrees for 8-10 minutes or until light golden brown. Cool completely.

Meanwhile, melt 2 oz. dark chocolate and 1 Tbsp. butter, stirring constantly until smooth. Spread over bottom and up sides of cooled baked pie crust.

In heavy saucepan, melt 20 caramels with 1/3 cup whipping cream until smooth, stirring frequently. Stir in peanuts until coated and spoon into chocolate lined crust.

In another heavy saucepan, melt 8 oz. dark chocolate and 2 Tbsp. butter, stirring frequently until smooth. Cool for 10 minutes.

In small bowl, combine 1 cup whipping cream and the vanilla and beat until soft peaks form. Fold into cooled chocolate mixture and spread over the caramel peanut layer. Chill for 2 hours or until set.

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