Peanut Butter Cup Tarts Recipe

Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on peanut butter cookie wrapper. Cut each slice into quarters. Place each piece in a greased miniature muffin 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 shell around the peanut butter cup. The heat of the cookie will melt he chocolate topping. Let pan cool; then refrigerate until the shine leaves the chocolate. Remove from refrigerator and gently lift each tart from the muffin cup with the tip of a knife. Makes 36 cookies.