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This dessert is an indulgent tart that combines my favorite goodies - malted milk balls and chocolate chips in a cheesecake-like filling!
Chocolate Malt Shop Tart
3/4 cup shortbread cookies (finely crushed)
1/4 cup graham crackers (finely crushed)
1 tablespoon butter, melted
1 (11-ounce package) milk chocolate chips, divided
1 (8-ounce) package cream cheese, room temperature
3 eggs
1/1 cup half-and-half
1/4 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
30 malted milk balls (like Whoppers), coarsely chopped

Garnish: sweetened whipped cream and additional whole malted milk balls.
Pre-heat oven to 350 F degrees.

To prepare crust, combine cookies, graham crackers and melted butter in medium bowl. Lightly grease a 9" tart pan (with removable bottom) and press crumb mixture down. Bake in 350 F degree oven for 10 minutes or until lightly browned. Set aside to cool while preparing filling.

Melt 6 ounces of the chocolate chips in a small microwave safe bow at 50% power for 1 minute. Stir, and if needed) microwave again in 30-second intervals until chocolate is melted and smooth.

In work bowl of a Cuisinart food processor, combine melted chocolate and room temperature cream cheese; process until smooth. Add eggs, half-and-half, sugar, 2 tablespoons butter and vanilla. Process until smooth. Add chopped malted milk balls and remaining chocolate chips to cream cheese mixture and stir by hand until evenly distributed through batter. Pour into prepared crust.

Place tart on rimmed baking pan and bake for 30 minutes at 350 F degrees or until center appears set. Cool completely on a wire rack; cover and refrigerate for a minimum of 4 hours before serving. Garnish with sweetened whipped cream and additional whole malted milk balls.

Servings: 12

Nutritional information per serving

No nutrition information available

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