Chocolate Peanut Butter Bacon Tartlets
This entry in the Pillsbury Bake-Off represents so many of our favorite things! Like, bacon. Peanut butter and chocolate, too. And of course some delicious pastry! Wowzers! We gotta hand it to Lenore Klass from Koloa, Hawaii for coming up with this genius idea. And these tartlets are so pretty, you almost don’t want to eat them! ALMOST!
• prep time 25 min
• total time 50 min
• ingredients 7
• servings 12
1 Pillsbury™ refrigerated pie crust, softened as directed on box
4 slices packaged precooked bacon
1/3 cup Jif® Creamy Peanut Butter
3 tablespoons sugar
2 tablespoons butter, softened
2 oz. cream cheese, softened
¾ cup chocolate fudge creamy ready-to-spread frosting
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2. Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
3. Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
4. In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.