↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
For the crust:
1/4 cup crunchy peanut butter
3 tablespoons packed light or dark brown sugar
2 tablespoons unsalted butter, cold & cut into small pieces
1 & 1/2 tablespoons light corn syrup
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water
For the filling:
2/3 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
confectioners sugar, optional, for dusting
To make the crust:
Preheat oven to 350. Coat 24 miniature muffin cups with cooking spray.
Using an electric mixer at medium speed, beat peanut butter, brown sugar, butter, and corn syrup until smooth. Add flour and salt. Mix using a pastry blender or a fork or 2 knives until the mixture resembles coarse meal.
Sprinkle surface of mixture with 1 tablespoon cold water. Mix with pastry blender or a fork. Add remaining water, 1 tablespoon at a time, and mix until combined.
Using a scant tablespoon of dough at a time, roll dough into 24 balls. Place 1 ball in each cup of prepared pan. Using a tart tamper or your fingers, press dough into bottom and up the sides of each muffin cup. Set pan aside.
To make the filling:
Place brown sugar, cocoa powder, chocolate chips, butter, and milk in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth (about 3-4 minutes).
Remove pan from heat. Stir in flour and egg until well-blended.
Divide chocolate mixture evenly among muffin cups. (I used about 1 & 1/2 teaspoons of chocolate mixture per cup.)
Bake 10-12 minutes, or until crust is lightly browned. Cool in pan on wire rack for 5 minutes. Then, run a knife around the edges of each tart. Remove tarts from pan to wire rack to cool completely.
If desired, dust the top of each tart with confectioners sugar. Yield: 24 mini tarts
view more member recipes
Peanut Butter Fudge Tartlets
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
For the crust:
1/4 cup crunchy peanut butter
3 tablespoons packed light or dark brown sugar
2 tablespoons unsalted butter, cold & cut into small pieces
1 & 1/2 tablespoons light corn syrup
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water
For the filling:
2/3 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
confectioners sugar, optional, for dusting
To make the crust:
Preheat oven to 350. Coat 24 miniature muffin cups with cooking spray.
Using an electric mixer at medium speed, beat peanut butter, brown sugar, butter, and corn syrup until smooth. Add flour and salt. Mix using a pastry blender or a fork or 2 knives until the mixture resembles coarse meal.
Sprinkle surface of mixture with 1 tablespoon cold water. Mix with pastry blender or a fork. Add remaining water, 1 tablespoon at a time, and mix until combined.
Using a scant tablespoon of dough at a time, roll dough into 24 balls. Place 1 ball in each cup of prepared pan. Using a tart tamper or your fingers, press dough into bottom and up the sides of each muffin cup. Set pan aside.
To make the filling:
Place brown sugar, cocoa powder, chocolate chips, butter, and milk in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth (about 3-4 minutes).
Remove pan from heat. Stir in flour and egg until well-blended.
Divide chocolate mixture evenly among muffin cups. (I used about 1 & 1/2 teaspoons of chocolate mixture per cup.)
Bake 10-12 minutes, or until crust is lightly browned. Cool in pan on wire rack for 5 minutes. Then, run a knife around the edges of each tart. Remove tarts from pan to wire rack to cool completely.
If desired, dust the top of each tart with confectioners sugar. Yield: 24 mini tarts
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peanut Butter Fudge Tartlets
by sgre52160
For the crust: 1/4 cup crunchy peanut butter 3 tablespoons packed light or dark brown sugar 2 tablespoons unsalted butter, cold & cut into small pieces 1 & 1/2 tablespoons light corn syrup 1 cu
by sgre52160
For the crust: 1/4 cup crunchy peanut butter 3 tablespoons packed light or dark brown sugar 2 tablespoons unsalted butter, cold & cut into small pieces 1 & 1/2 tablespoons light corn syrup 1 cu
Peanut Butter Fudge Pie
by sgre52160
1 cup creamy peanut butter, plus 2 tablespoons, divided 1 (8 oz.) package cream cheese, softened 1/2 cup sugar 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided 1 pr
by sgre52160
1 cup creamy peanut butter, plus 2 tablespoons, divided 1 (8 oz.) package cream cheese, softened 1/2 cup sugar 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided 1 pr
Peanut Butter-fudge Pie
by sgre52160
1/4 cup light-colored corn syrup 2 tbsp brown sugar 3 tbsp butter or margarine 2-1/2 cups crisp rice cereal 1/2 cup fudge ice cream topping 6 tbsp light-colored corn syrup 1 to 2 quart
by sgre52160
1/4 cup light-colored corn syrup 2 tbsp brown sugar 3 tbsp butter or margarine 2-1/2 cups crisp rice cereal 1/2 cup fudge ice cream topping 6 tbsp light-colored corn syrup 1 to 2 quart
Fudge - Peanut Butter
by KitchenMagician
Makes 36 servings. 1/2 c. butter 2 c. brown sugar, packed 1/2 c. milk 1 c. peanut butter 1 tsp. vanilla extract 3 c. powdered sugar Line an 8-inch square pan with plastic wrap; set aside.
by KitchenMagician
Makes 36 servings. 1/2 c. butter 2 c. brown sugar, packed 1/2 c. milk 1 c. peanut butter 1 tsp. vanilla extract 3 c. powdered sugar Line an 8-inch square pan with plastic wrap; set aside.
Peanut Butter And Fudge Pie
by sgre52160
1 chocolate crust 1 can sweetened condensed milk 1 1/4 cups creamy peanut butter 1 (12 oz) container whipped topping, thawed, divided use Hot Fudge Topping In large bowl, beat peanut butter an
by sgre52160
1 chocolate crust 1 can sweetened condensed milk 1 1/4 cups creamy peanut butter 1 (12 oz) container whipped topping, thawed, divided use Hot Fudge Topping In large bowl, beat peanut butter an
view more member recipes
related CDKitchen recipes
Peanut Butter Fudge Milkshake
Peanut Butter Fudge With The Marshmallow Fluff
Easy Peanut Butter Pie
The Creamiest No Cook Peanut Butter Fudge
Easy Three-Ingredient Peanut Butter Fudge
Chocolate Peanut Butter
Jingle Bell Fudge
Peanut Butter Filled Butterfinger Pound Cake
Diabetic Sinfully Rich Pudding Fudge
Chocolate Peanut Butter Explosion