A chocolate, chesslike filling snuggles peanuts in place in this scrumptious dessert. Use pecans if you'd rather.

Recipe by Oxmoor House May 2002

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Recipe Summary

Yield:
1 (9") tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit piecrust into a greased 9" tart pan with a removable bottom.

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  • Combine sugar and water in a medium saucepan; bring to a boil, stirring constantly until sugar dissolves. Reduce heat to medium-high, and boil, without stirring, 7 to 8 minutes or until syrup is golden, swirling pan occasionally. (Wash down sides of pan with water, using a pastry brush, if sugar crystals form on sides.)

  • Remove from heat, and gradually stir in warm cream and bourbon (mixture will bubble up). Cool completely (about 35 minutes).

  • Add butter and egg, stirring until smooth. Stir in peanuts and chocolate morsels. Pour mixture into prepared crust.

  • Bake at 375° for 36 to 38 minutes. Cool completely in pan on a wire rack. If desired, serve with vanilla ice cream or unsweetened whipped cream.

Source

Christmas with Southern Living 2002

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