Recipe Ingredients:

• 4 oz cream cheese, at room temperature
• 1 1/3 cups icing sugar, divided
• 1/4 cup peanut butter
• 1 tsp vanilla extract
• 2 pkg (14 oz each) refrigerator rolled pie crusts
• 1 egg, beaten
• 2 pkg (1 1/2 oz each) M&M’S Peanut-Ghoulish Mix, divided
• 24 candy eyes, for decorating

Directions:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes (+30 minutes standing time)

1. Using electric mixer, beat cream cheese, 1/3 cup icing sugar, peanut butter and vanilla until smooth.
2. On lightly floured surface, working in batches, roll out pie pastry. Using 2- x 2 1/2-inch ghost cookie cutters, cut out 48 pastry ghosts, rerolling scraps as needed.
3. Whisk egg with 2 tsp water; brush over edges of 24 of the pastry ghosts. Spread 2 tsp peanut butter filling in center of each egg-brushed ghost, leaving 1/2-inch border all around; place 1 M&M’S on top of filling. Cap with remaining pastry ghosts. Press edges firmly with fork to seal.
4. Transfer to parchment paper–lined baking sheets, about 2 inches apart. Refrigerate for 30 minutes.
5. Meanwhile, preheat oven to 375°F. Pierce top of tarts with fork to make vents. Bake for 25 to 30 minutes or until golden and flaky. Let cool completely.
6. Mix together remaining icing sugar and 2 tbsp water until smooth; spread evenly over top of each tart. Place 2 candy eyes over each tart.

Tip: Alternatively, use small black nonpareils for ghost’s eyes

Nutrition Facts

Per 1 pastry tart

• Calories 220
• Fat 12g
• Saturated Fat 5g
• Cholesterol 20mg
• Sodium 210mg
• Carbohydrate 26g
• Fiber 0g
• Sugars 10g
• Protein 3g