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Simple Fudge Tarts Empty Simple Fudge Tarts

Post by PATRICE IN IL on Fri Dec 09, 2011 4:12 pm

Simple Fudge Tarts (From Better Homes and Gardens Holiday cookies & desserts cookbook)

The original recipe calls for:  
1/2 of an 18 ounce package of refrigerated peanut butter cookie dough
1/2 cup of semisweet morsels
1/4 cup sweetened condensed milk

I'm making homemade peanut butter cookie dough using the following recipe instead of using the refrigerated dough.

Peanut Butter Cookies Dough (From Betty Crocker's Website)
1/2 cup granulated sugar
1/2 cup brown sugar , packed
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or 1/4 cup margarine , softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions: for the homemade cookie dough
Mix sugars, peanut butter, shortening, butter and egg in large bowl.
Stir in remaining ingredients.
Shape into a log, roll in plastic wrap and refrigerate about 2 hours or until firm.

I'll be weighing and cutting my homemade cookie dough after I remove it from the refrigerater to form a 9 ounce portion of the log.

Preheat oven to 350*F. Spray twenty four mini muffin cups with cooking spray and set aside.

For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough into a prepared muffin cup.

Bake in the preheated oven for 9 minutes or until edges are lightly browned and dough is slightly firm but not set. Remove tart shells from the oven. Gently press a shallow indentation in each tart shell using 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 the cups on a wire rack for 15 minutes. Carefully remove the tart shells from the cups and cool completely on wire racks.

For filling, combine chocolate morsels and sweetened condensed milk in a small saucepan. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. Cool allowing filling to set. Makes 24 tarts.

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