| 1 | * - (either fudge, sugar, or peanut butter dough) refrigerate candies so paper will peel off easily. |
| 2 | Unwrap each. |
| 3 | Follow slicing instructions on cookie wrapper and quarter each slice. |
| 4 | Place each piece in a greased miniature muffin cup. |
| 5 | Place in preheated 350?oven for 8-10 minutes or just until cookie puffs and is barely done. |
| 6 | Remove from oven and immediately push a candy cup into each cookie filled muffin cup. |
| 7 | The cookie will deflate and form a tart shell around the peanut butter cup. |
| 8 | The heat from the cookie will melt the chocolate toppings. |
| 9 | Let the pan cool; then refrigerate until shine leaves the chocolate. |
| 10 | Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. |
| 11 | Makes 36 cookies. |
| 12 | Uummmhhh ! |
