Peanut Butter Cup Tarts

  • on February 13, 2007
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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 !

From the recipe collection of Mike Orchekowski.

1 Servings

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