Peanut Butter Cup Tarts
Yield
36 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
peanut butter cups
|
* |
| 1 | pound |
refrigerated cookie dough
either fudge, sugar, or peanut butter dough |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
peanut butter cups
|
* |
| 453.6 | g |
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.
