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- Nonstick cooking spray
- 1/2 18 ounce roll refrigerated peanut butter cookie dough
- 1/2 cup semisweet chocolate pieces
- 1/4 cup sweetened condensed milk
1. Lightly coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside.
2. For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup.
3. Bake in a 350 degree F oven for 9 minutes or until edges are light brown and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon. Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
4. For filling, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 24 tarts.
- Arrange a single layer of tarts in the dish. Tie a ribbon around the dish, making a bow with the ends. Trim the ribbon ends, if desired.
- Place the tarts in decorative vintage glassware such as small relish trays, saucers, or casseroles.
- Antique clear glass butter dish, ribbon, and scissors