Fudgy Peanut Butter Tarts

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 3.2g
  • Saturated fat: 1.3g
  • Protein: 1.6g
  • Carbohydrate: 14g
  • Cholesterol: 0mg
  • Iron: 0.4mg
  • Sodium: 40mg
  • Calories from fat: 32%
  • Fiber: 0.1g
  • Calcium: 7mg


  • 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 350°.
  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 350° 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.
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