INGREDIENTS

Servings: 48 servings or 4 pies, 12 servings each
  • 2 lb. OREO Small Cookie Pieces
  • 10 oz. butter, melted
  • 2 lb. NUTTER BUTTER Crème Variegate, divided
  • 12 oz. dulce de leche
  • 10 oz. OREO Medium Cookie Pieces
  • 4 oz. chopped pecans, toasted
  • 8 oz. semi-sweet chocolate chips, melted
  • 3 lbs. cream cheese

DIRECTIONS

  1. Mix  OREO Small Pieces and butter; press about 2-1/4 cups onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 pan for trial recipe). Bake in 300ºF-convection oven 10 min. Cool slightly. Spread 3/4 cup NUTTER BUTTER Variegate onto each warm crust. Refrigerate 15 min.
  2. Beat  cream cheese in large bowl of mixer fitted with paddle attachment until creamy. Blend in dulce de leche; carefully spread 1-1/2 cups over Variegate in each pan. Top with OREO Medium Pieces and nuts.
  3. Mix  chocolate and remaining Variegate; drizzle over pies. Refrigerate several hours or until chilled.
  4. Make Ahead

    Tarts can be refrigerated up to 2 days before serving. Melt chocolate chips and mix with the remaining Variegate just before serving.

    Special Extra

    Garnish tart slice on each dessert plate with additional dulce de leche and a few additional chopped pecans.

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