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    You are in: Home / Recipes / Peanut Butter Cup Tarts (2) Recipe
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    Peanut Butter Cup Tarts (2)

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    20 mins

    11 mins

    Ridgely's Note:

    This is another recipe for Peanut Butter Cup Tarts made by scratch instead of refrigerated cookie dough. This recipe is the best and one year I made a ton of these for the holidays and packaged them up in cellophane bags with ribbons as gifts. Perfect for cookie swaps as well.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Mix sugars, peanut butter, shortening, eggs and vanilla together with mixer.
    2. 2
      Sift in dry ingredients.
    3. 3
      Mix well.
    4. 4
      Form into balls about the size of walnuts and then roll in sugar.
    5. 5
      Put balls into a mini muffin pan that has been sprayed with vegetable spray.
    6. 6
      Bake at 8 minutes at 375.
    7. 7
      Take out of oven and press candies into the center of the cookies.
    8. 8
      Put back in the oven for 3 minutes more.
    9. 9
      Remove from oven and cool in pans until set enough to remove gently from tins.
    10. 10
      Use tip of knife to get them out.
    11. 11
      *refrigerating the cups ahead of time makes them easier to handle when removing them from the wrappers, don't skip this.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter Cup Tarts (2)

    Serving Size: 1 (1320 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2782.0
     
    Calories from Fat 1107
    39%
    Total Fat 123.0 g
    189%
    Saturated Fat 27.9 g
    139%
    Cholesterol 211.5 mg
    70%
    Sodium 1834.6 mg
    76%
    Total Carbohydrate 376.8 g
    125%
    Dietary Fiber 12.8 g
    51%
    Sugars 219.0 g
    876%
    Protein 58.0 g
    116%

    The following items or measurements are not included:

    butter

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