I need recipes for chocolate cookie-type mini tarts, preferably with a candy bar inside the tart or on the top

Question

I do not need the recipes with the single Hershey's kiss on the top, but I do need anything else that you may be able to come up with. Thanks for searching for me and I will be choosing "Best Answer" before tomorrow morning.

Tonight my Dad isdrifting into a coma and I have been nursing him for the past 9 years. I am asking for some additional help from what I thought were kind-hearted people out there. I wanted to have these cookies here for the Hospice Team that has now started to help me ease my Dad during his last few day or days. As you can see by my profile I do know how to search, I just wanted a little help from some kind people out there. Chelc's response was very rude and hurtful.

Answer 1

Get a pkg. of brownie mix(13x9 size.)
1 pkg. miniature Reeses cups.

Unwrap 24 reeses cups. (I put in refrig. for a few min. before unwrapping, and they will come out easier.)

Mix brownies per package directions.

Spray miniature muffin tin with cooking spray.

Fill each tin about half full. Bake at 350 for 10 min. Remove from oven and push a reeses cup into the center of each. Bake another 5 min. Cool on wire rack about 10 min. and gently remove by running a dinner knife around the edges of each one. The chocolate from the candy will be hot and mushy. Let cool on wire rack overnight. Makes about 48.

They are delicious. Good Luck.
Sorry about your Father. Hospice is a good friend for you to have at this time. God Bless

Answer 2

The Chocolate Cookie Tart

1 tube of prepared chocolate chip cookie dough
8 oz candy car of your choice,finely crushed
4 oz whipping cream
top with eith shaved hersey kisses or whole ones.


Take your tube of cookie dough out of the refrigerator and let it sit on the counter for about 30 minutes. You don't HAVE to do this but it makes the process easier if the dough isn't quite so cold. You'll need a 10-inch fluted tart pan or a springform pan. Slice the cookie dough open all the way across the top with a sharp knife so you can take out the whole roll of dough in one piece. Place it in the center of your tart pan. If you want to keep your hands clean, place a piece of plastic wrap about the size of the pan over the dough. Now start to squish the dough toward the outsides of the pan. You're flattening it out so it spreads across the whole bottom of the pan, making a crust. Pretend you're back in kindergarten playing with Play-Doh. Squish it to the edges and up the sides. You'll have just enough dough to make a rim. Remove the plastic wrap and make your final squishes, checking to see if you have the dough pretty evenly squished so it's not too thin in any parts and there are no holes.

Bake the cookie dough according to the directions on the package: 350 degrees for about 12 minutes should do it. You basically want a lightly golden, giant cookie.

Remove the pan from the oven and get out a regular teaspoon. Gently run the back of that teaspoon around the inner rim of the dough along the bottom of the pan, just lightly squishing the dough down so the tart rim becomes a little better defined. Then let your cookie start to cool.

While the cookie is baking or cooling, you can start your filling. You are making a French ganache--a very simple version. Chop the chocolate finely; the size of small dice is fine. Put this chocolate in a heatproof glass bowl. Heat your cream in a small saucepan just to the boiling point. This isn't much cream, so keep an eye on it. When it starts to bubble around the edges, you are getting very close. You don't want it to boil over, but you want the cream to be very hot. Pour the cream over your chocolate and immediately take a whisk and stir. The hot cream is intended to melt the chocolate. Keep stirring until all of the chocolate is melted and you have a glossy, smooth mixture. If your cream cools too quickly or your chocolate chunks are too large, they won't all melt. If this happens you can put the bowl in your microwave and heat on Medium High for about 15 seconds. Don't do it very long or you'll burn your chocolate. Try not to use the microwave at all unless absolutely necessary.

Even if your cookie is not completely cool yet, you can proceed. Pour your filling into the cookie crust. Spread it evenly across the bottom of the tart. It will only be about a quarter of an inch thick, maybe a little less. Don't worry. This is one rich dessert!

Now, you have two options. If you want your tart to stay bright and glossy, let it sit somewhere on the counter to "firm up." This will take 5 to 6 hours at room temperature. Keep it out of the sun. When you serve it, the texture will be creamy and wonderful.

Option two is to put your tart in the refrigerator. When you do this, the chocolate will firm up more like a candy bar but you'll be amazed at how rich the candy bar taste will be. The glossiness goes away with the cold, however. Another advantage to the colder version is, if you are serving this on a buffet, when the tart is cold, you can slice it into really narrow slices and they will hold together perfectly. This allows you to have little narrow pieces that people can pick up and just pop into their mouths.

Anytime you have it stored in your refrigerator, you can always take it out ahead of time (a couple of hours) and let it soften up. Be sure to store the leftovers in the refrigerator to keep it fresh. It will last for several days in the refrigerator and you can just keep nibbling at it.

Try it plain the first time and then you judge whether you want to doctor it up. With just three ingredients, you'll have a beautiful dessert that qualifies for the most fancy of dinner parties.

Answer 3

Easy HERSHEY Bar Tarts
Ingredients:
1 (5.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
6 (one 4-oz. pkg.) single serve graham cracker crumb crusts
Directions:
1. Place candy bar pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted and smooth when stirred. Cool slightly.

2. Fold 2 cups whipped topping into melted chocolate; divide evenly into crumb crusts. Cover; refrigerate several hours or until firm. Top with remaining whipped topping. Garnish as desired. 6 tarts

PIE VARIATION: Melt 1-1/2 HERSHEY'S Milk Chocolate Bars (5 oz. each); fold into 1 tub (8 oz.) thawed frozen non-dairy whipped topping. Spoon into packaged crumb crust (6 oz.) or 9-inch baked pastry crust.

Answer 4

4 ouncesappropriate-high quality imported semisweet chocolate, finely chopped a million a million/2 ouncesunsweetened chocolate, finely chopped 10 tablespoons (a million stick or cube plus 2 tablespoons) unsalted butter, softened a million/2 cup sugar 3 super eggs a million/2 cup plus 2 teaspoons all-purpose flour 3/4 teaspoon baking powder a million a million/2 tablespoons unsweetened cocoa powder Vanilla ice cream or vanilla-flavored whipped cream, for serving gently butter six a million-cup ramekins or custard cups; set aside. place the semisweet and unsweetened chocolate in the right of a double boiler or in a bowl set over a saucepan of warm water over low warmth (the backside of the bowl shouldn't touch the water). Stir from time to time till the chocolate melts; do away with from the warmth. whilst the chocolate is delicate, stir in the butter and sugar till delicate. upload the eggs, flour, baking powder and cocoa. Beat with an electric powered mixer at medium-extreme velocity till the combination is mild and has a thick, mousse-like consistency, approximately 5 minutes. Fill the ramekins a million/2 finished, conceal each and each with plastic wrap. Freeze for a minimum of three hours. (The ramekins could be crammed and frozen as much as 3 days in improve.) only previously serving time, preheat the oven to 375 tiers F, with a rack in the middle. Bake the chilly cakes till the outer edges of the tops are set, however the centers are nonetheless moist and modern, regularly 10 to 11 minutes. do away with from oven. To serve, invert each and each warm component onto a serving plate and serve heat, with a small scoop of the vanilla ice cream or a spoonful of vanilla-flavored whipped cream. Alternately, serve immediately from the ramekins. Makes 6 servings. easily scrumptious! attempt it.

Answer 5

umm...a little advice.
look for a recipe website...
orrrrr....
go to barnes and noble books.
and guess what??
buy a recipe book.
orrrr
be original
and guess what??
make your own recipe
orrrr
get lucky
and guess what???
marry a baker.
hope it helps.
=)=)