September 26, 2017
Desserts, Cookies, Shaped,
5 Ingredients Or Less, Budget-Friendly, Kid Pleaser, Christmas, Entertaining, Oven Bake, Vegetarian, Chocolate more
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"NOTE: Refrigerated peanut butter cookie dough not included in nutritional facts"
Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
For tart shells, cut cookie dough into six equal pieces.
Cut each piece into four equal slices.
Place each slice of dough in a prepared cup.
Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by 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 till the edges of tart shells are firm and light golden.
Let tart shells cool in cups on a wire rack for 15 minutes.
Carefully remove tart shells from cups.
Cool completely on wire racks.
For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
Cook and stir over medium heat till chocolate is melted.
Spoon a slightly teaspoon of filling into each cooled tart shell.
Cool, allowing filling to set.
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