Simple Fudge Tarts
Serving Size : 24
1/2 of an 18 ounce roll of refrigerated peanut -- butter cookie dough 1/2 cup semisweet chocolate chips 1/4 cup sweetened condensed milk
Spray twenty-four 1 3/4" muffin cups with nonstick cooking spray. set aside. 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. Bake at 350 degrees for 9 minutes or until edges are lightly browned 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 edges of the 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. For filling: In a small saucepan combine chocolate chips 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. Cool, allowing filling to set.
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