"Simple" is the key word of today's recipe-only 3 ingredients. How simpler could they be?
Ingredients: 1/2 of an 18-ounce roll refrigerated peanut butter cookie dough*, 1/2 cup semisweet chocolate pieces, 1/4 cup sweetened condensed milk.
Instructions: Preheat oven to 350 degrees. Spray twenty-four mini-muffin cups with nonstick spray; set aside.
Cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Press each slice of dough evenly into bottom and up sides of a prepared muffin cup.
Bake in preheated 350 degree oven about 9 minutes or until edges are lightly browned and dough is slightly firm but not set. Remove from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2-teaspoon measuring spoon.
Bake for 2 more minutes or until edges of 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.
Make filling: in a small saucepan, combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate melts. Spoon a generous teaspoon of filling into each cooled tart shell. Let stand until filling is set.
*I used a dry package of peanut butter cookie mix: mix as instructed on package, cover and chill in refrigerator at least an hour for easier handling, then proceed to roll dough into balls to place in prepared mini-muffin pans.
Makes 2 dozen tarts.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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