Ingredients for Simple Fudge Tarts
- cooking spray
- Peanut Butter Cookie Dough
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 (14.1 ounce) package refrigerated sugar cookie dough
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How to Make Simple Fudge Tarts
- Preheat oven to 350°F (175°C). Spray 24 (1 3/4 inch) muffin cups with cooking spray.
- Prepare tart shells: Cut 1 (14.1-ounce) package of refrigerated sugar cookie dough into 6 equal pieces.
- Cut each of the 6 pieces into 4 equal slices (24 slices total).
- Press each slice of dough into a prepared muffin cup, forming a small tart shell.
- Bake for 9 minutes, or until edges are lightly browned and the dough is slightly firm but not fully set.
- Remove from oven. Gently press a shallow indentation in the center of each tart shell using the back of a 1/2 teaspoon measuring spoon.
- Bake for another 2 minutes, or until the edges are firm and light golden brown.
- Let the tart shells cool in the muffin cups on a wire rack for 15 minutes.
- Carefully remove the tart shells from the muffin cups and cool completely on wire racks.
- Prepare the fudge filling: In a small saucepan, combine 1 cup of semi-sweet chocolate chips and 1 (14-ounce) can of sweetened condensed milk.
- Cook over medium heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
- Spoon approximately 1 teaspoon of the fudge filling into each cooled tart shell.
- Allow the filling to set completely before serving. Refrigerate for at least 30 minutes for optimal firmness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
7g
Carbs
3g
