Perhaps it is a mild obsession with my mini muffin pan. But I really wanted to try a twist on Peanut Butter Blossoms. I actually made these for Dave's Easter basket when I found the Butterfinger and Crunch eggs. They surprisingly kept their shape. Unfortunately the Crunch eggs and the Butterfinger eggs look exactly the same when they are unwrapped, so I lost track of which were which flavor. It was a fun surprise for Dave. I also used what remained of the Reese's Cups after the bag sat on the counter for a week and I kept having "just one."
The recipe didn't really come from anywhere--but since it's a packaged mix, we'll say it was inspired by Betty Crocker. You could use whatever candy you have on hand, but I the rounder the better. They'll keep their shape and look cute in the little tart cups.
Peanut Butter Candy Tarts
Ingredients
1 17.5 ounce package Betty Crocker Peanut Butter Cookie mix
3 Tablespoons oil, called for on package
1 Tablespoon water, called for on package
1 egg, called for on package
3 dozen chocolate candies (such as Reese's Cups, Butterfinger or Crunch eggs, or Hershey's Kisses), unwrapped
In a medium bowl, mix together cookie mix, oil, egg and water until a soft dough forms.
Using a small cookie scoop, scoop dough into the cups of a greased muffin tin. Using a tart shaper or shot glass, press dough into the bottom and up the sides of each mini muffin cup.
Bake at 350 degrees F for 9 minutes. Remove from oven and press one candy into the center of each tart.
Allow tart to cool slightly in pan, then remove to cool completely on wire racks.
Makes 3 dozen cookie tarts.
Happy Baking,
The Cookie Princess
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