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12 tarts

Ingredients Nutrition

  • 1 (15 ounce) boxpre-rolled refrigerated pie crusts (2-pie crust per box)
  • 2 large eggs
  • 34 cup sugar
  • 34 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 cup chopped pecans
  • 12 cup chopped Snickers candy bars
  • 8 pecan halves
  • 14 cup whipped topping
  • 12 thin slices Snickers candy bars


  1. Preheat oven to 350°F
  2. Cut each pie crust circle into six pieces. Reshape the dough into rounds, and press one piece of dough into each of the twelve tart pans. Place on a cookie sheet; set aside.
  3. Whisk together the eggs, sugar, corn syrup and melted butter until smooth. Stir in the chopped pecans and chopped SNICKERS® Bars. Divide the mixture equally between the tart pans. Bake in a preheated 350°F for 25-30 minutes, or until bubbly or golden brown.
  4. Transfer the tarts to a wire rack, and let cool completely before removing from the pans.
  5. Decorate each tart with a dollop of whipped topping, a pecan half and a slice of SNICKERS® Bars.
  6. Tip: This recipe also can be made as a 9-inch tart. Just line a tart pan with one pie crust circle, and fill it with the pecan & caramel mixture. Bake in a 350°F oven for 45 minutes, or until bubbly or golden brown. Cool before decorating with eight dollops of cream, a pecan half and a slice of SNICKERS® Bars.

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