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Tin Roof Fudge Tart Recipe

Ingredients

How to make it

  • Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. Bake at 450 degrees for 9-11 minutes or until lightly browned; cool completely. In small saucepan over very low heat, melt 2 oz dark chocolate and 1 Tbsp butter, stirring constantly until smooth. Spread over bottom and sides of cooled crust. Refrigerate until chocolate is set. In medium saucepan over low heat, melt 20 caramels with 1/3 cup whipping cream until mixture is smooth, stirring frequently. Stir in 1 1/2 cups peanuts until well coated; immediately spoon into chocolate lined crust. In small saucepan over very low heat; melt 8 oz dark chocolate and
  • 2 Tbsp butter, stirring constantly until smooth. Cool slightly, about 10 minutes. In small bowl, combine 1 cup whipping cream and vanilla; beat until soft peaks form. Fold 1/3 of the whipped cream into chocolate mixture; fold in remaining whipped cream. Spread over peanut layer. Refrigerate 2 hours or until set. In small saucepan over very low heat, melt 5 caramels, 3 Tbsp whipping cream and 1 tsp butter until smooth, stirring frequently. Drizzle over pie and garnish with whipped cream and Spanish peanuts, if desired.

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The Cook

askksk LOUISVILLE, KY

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