Reeses Peanut Butter Tart Recipe

PEANUT BUTTER TARTS



Peanut Butter Tarts image

If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.

Recipe From allrecipes.com

Provided by Gina Fletcher

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 6

Number Of Ingredients: 11

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ cup peanut butter
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
12 miniature chocolate covered peanut butter cups, unwrapped
1 cup frozen whipped topping, thawed
Calories638.6 calories
Carbohydrate70.4 g
Cholesterol31.9 mg
Fat36.9 g
Fiber2.6 g
Protein10.9 g
SaturatedFat11.2 g
Sodium463 mg
Sugar46.8 g

Steps:

  • In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  • Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
  • While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.


PEANUT BUTTER CUP COOKIES (TARTS)



Peanut Butter Cup Cookies (Tarts) image

I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

Recipe From food.com

Provided by Roxygirl in Colorado

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients: 10

36 reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream peanut butter, butter, sugar and brown sugar until fluffy.
  • Add egg, vanilla, flour, baking soda and salt' mix well.
  • Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
  • Bake 8-10 minutes at 375°F.
  • When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
  • Allow to cool completely before removing cookies from the tin.


PEANUT BUTTER CUP TART



Peanut Butter Cup Tart image

Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients: 15

35 chocolate wafers (8 ounces), broken into pieces
6 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
Pinch of kosher salt
1 1/4 cups confectioners' sugar
6 tablespoons unsalted butter, cut into pieces
3 tablespoons heavy cream
3/4 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
10 ounces semisweet (55 to 61 percent cacao) chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream
Lightly sweetened whipped cream, for serving (optional)
Peanut brittle, chopped, for serving (optional)

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
  • Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
  • Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
  • Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.


GIANT PEANUT BUTTER CUP RECIPE BY TASTY



Giant Peanut Butter Cup Recipe by Tasty image

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Recipe From tasty.co

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients: 4

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened
Calories878 calories
Carbohydrate80 grams
Fat57 grams
Fiber5 grams
Protein17 grams
Sugar65 grams

Steps:

  • In a small bowl, place half of the chocolate chips.
  • Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  • Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  • Refrigerate until set.
  • In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  • Pour the peanut butter into the tart pan and smooth the surface.
  • Melt remaining chocolate and pour over the peanut butter.
  • Smooth out the chocolate making sure it covers the entire surface.
  • Refrigerate until set, about 1 hour.
  • Slice and serve.
  • Enjoy!


PEANUT BUTTER TEMPTATIONS II



Peanut Butter Temptations II image

Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.

Recipe From allrecipes.com

Provided by Sally

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 18

Number Of Ingredients: 10

½ cup butter
½ cup white sugar
½ cup packed brown sugar
½ cup peanut butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped
Calories248.3 calories
Carbohydrate28.3 g
Cholesterol24.8 mg
Fat13.8 g
Fiber1.2 g
Protein4.7 g
SaturatedFat5.8 g
Sodium241 mg
Sugar19.6 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
  • Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.




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  1. In a medium bowl, stir the peanut butter, sugar, softened butter, vanilla, and salt until smooth and creamy. Set aside.
  2. In a medium bowl, stir the peanut butter, sugar, softened butter, vanilla, and salt until smooth and creamy. Set aside.
  3. In another medium bowl, melt the white chocolate according to package instructions. Pour half of the melted white chocolate into prepared baking dish. Spread out evenly with a rubber spatula. Spoon peanut butter mixture over top of the white chocolate layer. Gently spread the peanut butter layer over the white chocolate, creating some swirls as needed. Top with remaining melted white chocolate. Sprinkle Reese’s Pieces and peanut butter chips on top.
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