A Peanut Butter and Chocolate Lover’s Dream!

When you shop through links on our site, we may earn an affiliate commission. This educational content is not intended to be a substitute for professional advice.

October 24, 2014

Love Reese’s Peanut Butter Cups? That scrumptious chocolate and peanut butter combination? This Peanut Butter Fudge Tartlet recipe has been flying around Facebook and getting rave reviews. So, I thought why not give it a try. There are several different variations on this recipe and I decided to use the one adapted from bakeorbreak.com.

Peanut Butter Fudge Mini Tarts


For the crust:

  • 1/4 cup crunchy peanut butter
  • 3 tablespoons packed light or dark brown sugar
  • 2 tablespoons unsalted butter, cold & cut into small pieces
  • 1 & 1/2 tablespoons light corn syrup
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold water

For the filling:

  • 2/3 cup packed light or dark brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons semisweet chocolate chips
  • 1 tablespoon unsalted butter
  • 3 tablespoons milk
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • Powdered sugar, optional, for dusting


To make the crust:

  1. Preheat oven to 350°. Coat 24 miniature muffin cups with cooking spray.
  2. Using an electric mixer at medium speed, beat peanut butter, brown sugar, butter, and corn syrup until smooth.
  3. Add flour and salt. Mix using a pastry blender or a fork or 2 knives until the mixture resembles coarse meal.
  4. Sprinkle surface of mixture with 1 tablespoon cold water. Mix with pastry blender or a fork. Add remaining water, 1 tablespoon at a time, and mix until combined.
  5. Using a scant tablespoon of dough at a time, roll dough into 24 balls. Place 1 ball in each cup of prepared pan. Using a tart tamper or your fingers, press dough into bottom and up the sides of each muffin cup.
  6. Set pan aside.

To make the filling:

  1. Place brown sugar, cocoa powder, chocolate chips, butter, and milk in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth (about 3-4 minutes).
  2. Remove pan from heat. Stir in flour and egg until well-blended.
  3. Divide chocolate mixture evenly among muffin cups. (I used about 1 & 1/2 teaspoons of chocolate mixture per cup.)
  4. Bake 10-12 minutes, or until crust is lightly browned.
  5. Cool in pan on wire rack for 5 minutes. Then, run a knife around the edges of each tart. Remove tarts from pan to wire rack to cool completely.

If desired, dust the top of each tart with powdered sugar.

This is one of those recipes where I betcha can’t eat just one!

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *