• 5 lb. pastry dough (for pie crusts)
  • 4-3/4 lb. NUTTER BUTTER Crème Variegate, divided
  • 1 lb. plus 1-1/2 oz. dulce de leche
  • 2-1/2 lb. bittersweet baking chocolate, chopped
  • 28 fl oz whipping cream
  • 16 fl oz canned sweetened condensed milk
  • 20 fl oz eggs
  • 1 Tbsp. plus 2 tsp. vanilla
  • 8 oz. whipped heavy cream


Nutritional facts are based on a single serving
Calories 980
Total fat 64g
Saturated fat 25g
Trans fat 0.5g
Cholesterol 120mg
Sodium 790mg
Carbohydrate 86g
Dietary fiber 3g
Sugars 44g
Protein 14g
Calcium 15%DV
Iron 25%DV


  1. Roll  out pastry to 1/8-inch thickness. Cut to fit in 35 (4x1-inch) tart pans, rolling trimmings as necessary. Transfer pans to sheet pan; dock pastry with fork. Bake in 400ºF-convection oven 5 min. or until golden brown.
  2. Mix  5 cups Variegate and dulce de leche; spoon about 2 Tbsp. into each tart shell.
  3. Place  chocolate in large bowl; set aside. Cook whipping cream and sweetened condensed milk in saucepan on medium heat 8 to 10 min. or until mixture reaches 160ºF, stirring frequently. Add to chocolate; stir until melted. Beat eggs and vanilla with whisk until well blended. Gradually add to chocolate mixture, stirring after each addition until well blended. Spoon into tart shells, adding about 1/3 cup to each.
  4. Bake  in 275ºF-convection oven 10 to 12 min. or until set. Cool to room temperature.
  5. Mix  remaining 1-1/4 cups Variegate with whipped cream; pipe about 1 Tbsp. onto each tart.
  6. Special Extra

    Garnish each tart with a Mini NUTTER BUTTER Peanut Butter Sandwich Cookie just before serving.

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