Molly's Tin Roof Fudge Tart (adapted from Pillsbury)

1 pie crust


2 oz semi sweet mini chips
1 Tbsp. butter

1 package caramel bits (or 20 caramels, unwrapped)
1/3 C. whipping cream
1 1/2 C. dry roasted unsalted peanuts
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8 oz. semi sweet mini chips
2 Tbsp. butter
1 C. whipping cream
2 tsp. vanilla

Preheat oven 450.
Prick pie crust and bake 10 to 12 minutes.

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Melt 2 oz. chocolate and ! Tbsp. butter.

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Pour into prepared pie crust.

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Melt caramel bits in whipping cream in medium saucepan.

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Stir in peanuts.

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Pour peanut mixture over hardened chocolate layer in pie shell.

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Melt 8 oz. chocolate and allow to cool.

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Meanwhile, whip 1 cup whipping cream and vanilla.

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Beat until soft peaks form.

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Fold 1/3 of the whipped cream into cooled melted chocolate.

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Fold remaining whipped cream into chocolate whipped cream mixture.

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Layer over caramel in pie crust.

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Molly forgot to retain some caramels to garnish the top of the pie.

Nobody will care. It will be amazing and will disappear!

Variations:

You could use milk, white, dark chocolate, or other chips such as butterscotch.

You could use cool whip instead of whipping your own cream for the mousse or use chocolate mousse mix.

You could use other nuts!

My daughter Molly is the baker in the family.