Fudgy Peanut Butter Tarts Recipe

Name: Fudgy Peanut Butter Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/3 cup sugar; 3 tablespoons unsweetened cocoa; 1/4 cup chilled reduced-calorie stick margarine, cut into small pieces; 3 teaspoons ice water; 1/4 cup reduced-fat semisweet chocolate chips; 1/4 cup peanut butter chips; 1 tablespoon reduced-calorie stick margarine; 1/3 cup sugar; 1 tablespoon fat-free milk; 1/4 cup fat-free egg substitute; 3/4 teaspoon vanilla extract

Servings: persons

3/4 cup all-purpose flour
1/3 cup sugar
3 tablespoons unsweetened cocoa
1/4 cup chilled reduced-calorie stick margarine, cut into small pieces
3 teaspoons ice water
1/4 cup reduced-fat semisweet chocolate chips
1/4 cup peanut butter chips
1 tablespoon reduced-calorie stick margarine
1/3 cup sugar
1 tablespoon fat-free milk
1/4 cup fat-free egg substitute
3/4 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
Combine first 3 ingredients in a bowl; stir well. Cut in 1/4 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist. Gently press dough into a ball. Divide dough into 20 equal portions, and press each portion into (1 3/4 inch) miniature muffin cups; set aside.
3
Place chocolate chips, peanut butter chips, and 1 tablespoon margarine in a small saucepan over low heat until mixture melts, stirring frequently. Remove from heat; add 1/3 cup sugar and milk, stirring with a whisk until well blended. Add egg substitute and vanilla; stir well.
4
Spoon about 2 teaspoons chocolate mixture into each prepared tart shell. Bake at 350u00b0 for 20 minutes. Let cool in pans 15 minutes on a wire rack. Loosen tarts from sides of pans, using a knife or narrow metal spatula. Remove from pans; let cool completely on wire racks.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/3 cup sugar, 3 tablespoons unsweetened cocoa, 1/4 cup chilled reduced-calorie stick margarine, cut into small pieces, and more.

Yes, Fudgy Peanut Butter Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudgy Peanut Butter Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions