Simple Fudge Tarts

Recipe by BetterOffBread
READY IN: 13mins
YIELD: 24 tarts


  • nonstick cooking spray
  • 9
    ounces packages refrigerated peanut butter cookie dough
  • 12
    cup semisweet chocolate piece


  • Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
  • For tart shells, cut cookie dough into six equal pieces.
  • Cut each piece into four equal slices.
  • Place each slice of dough in a prepared cup.
  • Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
  • Remove tart shells from oven.
  • Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
  • Bake 2 minutes more or till the edges of tart shells are firm and light golden.
  • Let tart shells cool in cups on a wire rack for 15 minutes.
  • Carefully remove tart shells from cups.
  • Cool completely on wire racks.
  • For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
  • Cook and stir over medium heat till chocolate is melted.
  • (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
  • Cool, allowing filling to set.