Tin Roof Fudge Tart

Read this tip to make your life smarter, better, faster and wiser. LifeTips is the place to go when you need to know about Pies and other Dessert topics.

Do you have a peanut and chocolate pie recipe?

Tin Roof Fudge Tart

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.

   

Comments

Nobody has commented on this tip yet. Be the first.



Name:


URL: (optional)


Comment:


Not finding the advice and tips you need on this Dessert Tip Site? Request a Tip Now!


Guru Spotlight
Christina Chan