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Peanut Butter Cup Tarts

 

16

Yield

36

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

36 each peanut butter cups
*
1 pound refrigerated cookie dough
either fudge, sugar, or peanut butter dough

Directions

Refrigerate candies so paper will peel off easily.

Unwrap each.

Follow slicing instructions on cookie wrapper and quarter each slice.

Place each piece in a greased miniature muffin cup.

Place in preheated 350℉ (180℃) F oven for 8 to 10 minutes or just until cookie puffs and is barely done.

Remove from oven and immediately push a candy cup into each cookie filled muffin cup.

The cookie will deflate and form a tart shell around the peanut butter cup.

The heat from the cookie will melt the chocolate toppings.

Let the pan cool; then refrigerate until shine leaves the chocolate.

Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 5444% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 53mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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