Peppermint Candy Tarts

Preheat oven to 350F degrees. Grease bottoms only of 32 mini muffin cups with non-stick spray. In large bowl, beat sugar and 1/2 cup butter with mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt. Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of mini muffin cup.

Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute, remove from muffin cups to cooling rack. Cool completely, at least 15 minutes.

In small bowl, beat filling ingredients except crushed candies with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon of filling into center of each tart shell. Sprinkle with remaining crushed candies.