"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Reese's Peanut Butter Tarts Recipe

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This recipe for Reese's Peanut Butter Tarts, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Brennan
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
36 Reese's milk chocolate miniature peanut butter cups
1 - 15 oz. roll of refrigerated chocolate chip cookie dough (you can buy the tubes, the pre-cut cookie dough, or make your own)

Directions:
Directions:
Preheat oven to 350. Unwrap the candies and set aside. Grease a miniature muffin pan. Put a ball of cookie dough (1 inch or so) into each muffin cup. Bake for 8-10 min or just until cookie dough puffs up and is "just" done. Do not overbake. Remove from oven and immediately put 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 of the cookie dough will slightly melt the chocolate topping. Let the pan cool to lukewarm. Refrigerate the tarts until the shine leaves the chocolate. Gently remove the tarts from the pan using a the tip of a sharp knife to loosen. Store in the refrigerator.

Personal Notes:
Personal Notes:
These are INCREDIBLE and so easy. My friend Jenny has experimented with a variety of candies in the center and loved using Rolos, Kisses, and miniature Snickers. You can also play with the flavor of the cookie dough.

 

 

 

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