Dulce de Leche Pie made with NUTTER BUTTER Variegate & OREO Pieces
Ingredients
48 servings or 4 pies, 12 servings each
- 2¼ lb. OREO Small Cookie Pieces
- 10 oz. butter, melted
- 2½ 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
NUTRITION FACTS
Nutrition per serving
DIRECTIONSTips
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.
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.
Mix chocolate and remaining Variegate; drizzle over pies. Refrigerate several hours or until chilled.
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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