Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

March 2019

Cookie Recipes

Chili Recipes

Chilie Cheese Bread

Chilie Cheese Bread Recipe
2 1/2 ts Yeast 3 1/4 c Bread flour 1 t Baking powder 1 t Salt 1 tb Sugar 4 tb SACO dry bu...

read more

Peanut Butter Cup Tarts Recipe

Peanut Butter Cup Tarts recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peanut Butter Cup Tarts recipe  PDF


36 Reese's peanut butter cups
1 lb Refrigerated cookie dough
(Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 oven for 8 10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH

Peanut Butter Cup Tarts recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
244 people have voted
Last Reviewed on 2019-03-20



Wednesday, Mar 20 2019 Download & Print Peanut Butter Cup Tarts recipe  PDF   Cookie recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Chicken Soup with Mongo Beans

New Cooking Recipes

Chicken In Cream
Chicken In Cream Recipe


2 Sweet onions 1/4 c Butter 5 lb Chicken pieces Ground pepper 1/2 c Heavy cream 1 c Bechamel sauce 1 tb Tomato paste Pinch curry powder 1/2 ts Paprika Juice of lemon 1 lb Mushrooms,sliced Directions: 1. In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to ...

Cooking Magazines: Rost Chicken Recipes » March 2019   Rost Chicken recipes RSS   New

Dish Of The Day

Tangy Barbecue Sandwiches

Tangy Barbecue Sandwiches Recipe
3 cups celery chopped 1 cup onion chopped 1 cup ketchup 1 cup barbecue sauce 1 cup wat...
read more

Category: » Hamburger Recipes

View more dishes

>