Peanut Butter Cup Tarts

Ingrients & Directions 36 Reese’s peanut butter cups 1 lb Refrigerated cookie dough * – (Either fudge, sugar, or peanut butter dough) 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 […]

Ingrients & Directions


36 Reese’s peanut butter cups
1 lb Refrigerated cookie dough

* – (Either fudge, sugar, or peanut butter dough)

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?
oven for 8-10 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. Makes 36 cookies.
UUMMMHHH !

Yields
1 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Rapee Pie

Tue Jul 26 , 2011
Ingrients & Directions 1 5-6 pound chicken 10 md Potatoes 3 md Onions,finely chopped Salt Pepper 2 tb Salted green onions Herbes salees Cut up chicken,cover with cold water.Add onions,green onions,salt and pepper.Cook until meat is tender. Peel wash and grate potatoes,strain in cheese cloth.Add some of the quantity of […]

You May Like