Simple Fudge Tarts

24
Servings
20m
Prep Time
11m
Cook Time
31m
Ready In


"NOTE: Refrigerated peanut butter cookie dough not included in nutritional facts"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (16.7 g)
  • Calories 94.6
  • Total Fat - 9.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 23.1 mg
  • Sodium - 79 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 2 g
  • Protein - 0.3 g
  • Calcium - 6.6 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.

Step 2

For tart shells, cut cookie dough into six equal pieces.

Step 3

Cut each piece into four equal slices.

Step 4

Place each slice of dough in a prepared cup.

Step 5

Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.

Step 6

Remove tart shells from oven.

Step 7

Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.

Step 8

Bake 2 minutes more or till the edges of tart shells are firm and light golden.

Step 9

Let tart shells cool in cups on a wire rack for 15 minutes.

Step 10

Carefully remove tart shells from cups.

Step 11

Cool completely on wire racks.

Step 12

For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.

Step 13

Cook and stir over medium heat till chocolate is melted.

Step 14

Spoon a slightly teaspoon of filling into each cooled tart shell.

Step 15

Cool, allowing filling to set.

Tips & Variations


No special items needed.