Raspberry-Ganache Cookie tart


  • 1 pouch (17.5 oz) Betty Crocker™ cookie mix chocolate chip
  • Butter and egg called for on cookie mix pouch
  • 1 cup dark chocolate chips
  • 3/4 cup heavy whipping cream
  • 32 fresh raspberries


  • Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
  • Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
  • To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.

(c) http://www.bettycrocker.com/recipes/easy-raspberry-ganache-cookie-tarts/162cf6cc-9357-4fc0-a30b-d5b9dc079d48


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