Pillsbury Bake-Off Countdown: Chocolate-Dipped Peanut Butter Empanadas

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Wow. Chocolate-Dipped Peanut Butter Empanadas: how awesome are these? Like the love child of pie, peanut butter cup, and pierogi (at least visually), these are a whimsical entry in the Pillsbury Bake-off!

"Partner cookie dough and pie crust for an indulgent treat dipped in peanut butter and rich chocolate," says inventor Susan Hubickey of West Chester, Pennsylvania.

Chocolate-Dipped Peanut Butter Empanadas

24 empanadas

• 1roll Pillsbury® refrigerated peanut butter cookie dough
• 4oz (half of 8-oz package) cream cheese, softened
• 3Pillsbury® refrigerated pie crusts (from 2 boxes), softened as directed on box
• 1LAND O LAKES® Egg, beaten
• 1bag (10 oz) Reese's® peanut butter baking chips
• 4tablespoons Crisco® All-Vegetable Shortening
• 1bag (12 oz) Hershey's® semi-sweet chocolate baking chips
• 1teaspoon powdered sugar

1. Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.
2. Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.
3. Spoon scant 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.
4. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. Meanwhile, in small microwavable bowl, microwave peanut butter chips and 2 tablespoons of the shortening on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into melted chips on an angle, creating a diagonal line. Place on waxed paper; let stand 10 minutes or until coating is set.
6. Meanwhile, in small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Holding undipped corner, dip the peanut butter-coated empanadas into melted chocolate on opposite angle so that some peanut butter coating is still visible. Refrigerate 10 minutes or until chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Chewy Peanut Butter-Caramel Bars

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

What happens when Millionaire's shortbread meets peanut butter? Total deliciousness, that's what!

And these ones are not only delicious but quite easy to prepare, says Sandra Hilbert of Fort Littleton, PA, who invented this recipe for the Pillsbury Bake-Off: "Pillsbury sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!"

Chewy Peanut Butter-Caramel Bars

36 Bars

• 1package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 1/2cup LAND O LAKES® Butter
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1cup packed light brown sugar
• 1cup granulated sugar
• 1 3/4cups graham cracker crumbs
• 1bag (11.5 oz) Hershey's® milk chocolate baking chips
• 1/2cup Jif® Creamy Peanut Butter
• 1/2cup finely chopped Fisher® Dry Roasted Peanuts

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
2. Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
3. Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
4. In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".

NOM. Here's how you make 'em.

Spiced Chocolate Cupcakes with Caramel buttercream

Makes 18 cupcakes

• 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2 cup Canola Oil
• 1/4 cup water
• 1 teaspoon vanilla Extract
• 1/4 teaspoon cayenne Pepper
• 3 eggs
• 2 1/2 teaspoons ground Cinnamon
• 1/4cup granulated sugar
• 3/4 cup butter, softened
• 3/4 cup Hershey’s® caramel syrup
• 3 cups powdered sugar
• 1/4 cup heavy whipped cream, if desired*
• 18 Hershey's® Mini Kisses® milk chocolates

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
2. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Luscious Caramel-Brownie Bites

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

First off, yum.

Second off, someone from Portland, OR, employs corn syrup in a recipe? I will confess, this made me feel better about myself, because I am not adverse to using corn syrup, and it proves that not everyone in the Northwest is living the Portlandia-life.

Third off, YUM again: here's a recipe, contributed by Marjean Bigelow of Portland, Oregon, for "Luscious Caramel-brownie bites". As she says, "Double desserts are doubly good! Bake brownies in flaky pie crust and then double the indulgence with ganache and caramel!". Here's the recipe.

Luscious Caramel-brownie bites

makes 36

• 1bag (14 oz) caramels, unwrapped
• 1/2cup whipping cream
• 1box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
• 1box (15.9 oz) Pillsbury® Chocolate Extreme Premium Brownie Mix
• 1/3cup Crisco® Pure Canola Oil
• 3tablespoons water
• 1LAND O LAKES® Egg
• 2/3cup Hershey's® semi-sweet chocolate baking chips
• 1tablespoon light corn syrup

Procedure

1. In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
2. Meanwhile, spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
3. Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.
4. Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.
5. Meanwhile, to make ganache glaze, in small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.
6. Microwave reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture. Store loosely covered in refrigerator.

Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota

Makes 6 very freaking large muffins.

Orange Marmalade Cornmeal Muffins

Muffins

• 1/2cup LAND O LAKES® Butter, softened
• 1/2cup Smucker’s® Sweet Orange Marmalade
• 1LAND O LAKES® Egg
• 1tablespoon grated orange peel
• 1/2teaspoon McCormick® Pure Orange Extract
• 1/8teaspoon kosher (coarse) salt
• 1/3cup yellow cornmeal
• 2teaspoons baking powder
• 2/3cup orange juice
• 1 1/4cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

• Peel from 1 large orange
• 3tablespoons granulated sugar
• 1/4cup water

Glaze

• 3/4cup powdered sugar
• 2tablespoons orange juice

Orange Butter

• 6 tablespoons butter, softened
• 1/4cup Smucker’s® Sweet Orange Marmalade

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
2. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
3. Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
4. In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
5. Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

If you wanna get fancy, you've got to start dressing up your sugar cookies.

Give them a virtual pinkies-out by tricking them out as Strawberries and Cream Sugar Cookie Sandwiches! "Dress up sugar cookies wtih a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!" says the inventor and Bake-off Finalist Christena Rooks of Cincinnati, Ohio.

Strawberries & Cream Sugar Cookie Sandwiches

Makes 12 sandwiches

• 1 package Pillsbury® Ready to Bake!refrigerated sugar cookies
• 1 package (2 oz) pecan Chips (1/2 cup)
• 1 container (8 oz.) mascarpone cheese
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup Smucker’s® Strawberry Preserves
• 2 tablespoons milk chocolate baking chips
• 2 tablespoons white baking chips
• 6 small strawberries, cut in half

1. Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
2. Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3. Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
4. In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
5. Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

• 1/2 cup chopped Pecans
• 1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
• 1 cup finely shredded carrots
• 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
• 1/2 cup flaked coconut
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 3/4 teaspoon ground Cinnamon
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh orange juice
• 3 orange slices, if desired
• 3 large strawberries, if desired

Procedure

1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.

Pillsbury Bake-Off Countdown: Blueberry-White Chocolate Cream Ginger Tart

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Even though this contains fruit, which always makes me suspicious that it might be health food, it also has sugar cookie dough and plenty of cream involved in the process--so I deem it acceptable. "Create a sweet new cookie dessert using Pillsbury® sugar cookie dough, cream cheese and fresh blueberries!" says the inventor and Pillsbury Bake-Off finalist Alice Wilson of Fairport, New York.

Blueberry White Chocolate Cream Ginger Tart

8 servings

• 1 roll Pillsbury® refrigerated sugar cookie dough
• 1/4 cup All Purpose Flour
• 1 tablespoon ground Ginger
• 1 tablespoon crystallized Ginger
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Nutmeg
• 1 bag (12 oz) Hershey’s® premier white baking chips
• 1 package (8 oz) cream cheese, softened
• 1/4 cup heavy whipping cream
• 2 teaspoons grated lemon peel
• 2 cups fresh blueberries

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12-inch pizza pan with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, break up cookie dough. Add flour, ground ginger, crystallized ginger, cinnamon and nutmeg. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
3. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
4. In medium microwavable bowl, microwave white chips on High 1 minute to 1 minute 45 seconds, stirring every 30 seconds, until smooth. Add cream cheese, cream and lemon peel; beat with electric mixer on medium speed until smooth. Spread mixture over cooled crust. Arrange blueberries over cream cheese mixture; press into filling.
5. Refrigerate 1 hour. Cut into wedges. Store in refrigerator.

Pillsbury Bake-Off Countdown: Strawberry Swirl-Peanut Butter-Brownie Cupcakes

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Do you like peanut butter and jelly? Do you like brownies? Do you like cupcakes?

Duh, of course you do. But why eat just one of these treats when you could eat all of them--at once?? "Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting." says entrant Amy Siegel Clifton, New Jersey. OK!

Strawberry Swirl Peanut Butter Brownie Cupcakes

Cupcakes

• 24foil baking cups
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 3/4cup Jif® Extra Crunchy Peanut Butter
• 1box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 3LAND O LAKES® Eggs
• 1/2cup Crisco® Pure Canola Oil
• 1/2cup buttermilk
• 1/2teaspoon McCormick® Pure Almond Extract

Frosting and Garnish

• 1package (8 oz) cream cheese, softened
• 1/4cup LAND O LAKES® Unsalted or Salted Butter, softened
• 1teaspoon McCormick® Pure Vanilla Extract
• 3 1/2cups powdered sugar
• 1/4cup Smucker’s® Seedless Strawberry Jam
• 12small strawberries, halved, if desired

1. Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
2. In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Chocolate, Ginger-Cream and Pear Tart

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Chocolate, Ginger-Cream and Pear Tart. Oh, my! It looks so hard, and so fancy. But it's not! Well, not hard to make, that is. "Create a pastry-chef standout dessert with flaky pastry, creamy pear filling and a just-right chocolate top. You can do it!" says Pillsbury Bake-off finalist Maria Scotto di Santolo of Berlin, New Jersey.

Chocolate, Ginger-Cream and Pear Tart

12 servings

Tart

• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 2 cans (15 oz each) pear halves in juice, drained
• 1 tablespoon turbinado sugar (raw sugar)
• 2 1/2 teaspoons Ground Ginger
• 2 tablespoons bread crumbs
• 4oz (half of 8-oz package) cream cheese, softened
• 1/2cup mascarpone cheese (from 8-oz container), softened
• 3/4cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
• 1/4 cup Unsalted or Salted Butter, softened
• 1 egg
• 1 egg Yolk
• 1/3 cup heavy whipping cream
• 1/3 cup Hershey's® Special Dark® chocolate baking chips
• 1teaspoon corn syrup

Garnish

• 3/4 cup heavy whipping cream, whipped
• 1/4 cup Chopped Walnuts

1. Heat oven to 450°F. In ungreased 10- or 9-inch tart pan with removable bottom, press pie crust evenly in bottom and up side of pan. Generously prick crust with fork.
2. Bake 6 to 9 minutes or until golden brown. Reduce oven temperature to 325°F. Cool crust 15 minutes.
3. Meanwhile, reserve 2 pear halves for garnish; refrigerate. Slice remaining pear halves; place in small bowl. Add raw sugar, 1/2 teaspoon of the ginger and bread crumbs; toss gently to coat. In medium bowl, beat cream cheese and mascarpone with electric mixer on high speed until smooth. Add condensed milk, butter, remaining 2 teaspoons ginger, 1 whole egg and 1 egg yolk; beat on medium speed until well blended. Spread 1 cup filling over cooled crust; arrange pear slices on top. Spread remaining filling over pears.
4. Bake at 325°F 40 to 50 minutes or until set and golden brown around edge. Cool 30 minutes.
5. In small microwavable bowl, microwave 1/3 cup whipping cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, or until smooth. Stir in corn syrup until well blended. Spread over cooled tart. Refrigerate 1 hour 30 minutes or until set.
6. Cut reserved pear halves into 12 slices. Remove side of pan. To serve, cut into 12 wedges. Top each wedge with 2 tablespoons whipped cream, 1 pear slice and 1 teaspoon walnuts. Store covered in refrigerator.