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Peanut Butter Mini Tarts with Rolos
When peanut butter, cream cheese, flaky tart shells, rolos and creamy goodness coincide, you're going to smile from ear to ear! These indulgent little bites make for the perfect dessert!
- 1 package Tenderflake Mini Tart Shells 18 a pack
- 1/2 cup peanut butter room at temperature
- 8 oz cream cheese at room temperature
- 1/2 cup icing sugar
- 3 cups whipped cream such as cool whip
- 18 rolos
Preheat your oven to 375 F degrees.
Thaw out the tart shells for 10 to 15 minutes at room temperature.
Place the tart shells on a baking sheet and bake for 10 to 12 minutes until golden. Let cool completely.
In the mean time, whisk together the peanut butter, cream cheese and icing sugar in a bowl until smooth.
Using a spatula, fold in 1 cup of the whipped cream into the peanut butter mixture until well incorporated.
Spoon the peanut butter mixture into a ziploc bag. Squeeze the mixture to the bottom of the bag, twist the bag and cut across the bottom of the bag to create the frosting top.
Remove the aluminum pie tins from the mini tart shells, this step is optional, you can serve them with the aluminum tins on.
Pipe the peanut butter mixture into each mini tart shell. Top with a tbsp of whipped cream and a rolo on top.
Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
Calories: 209kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 149mg | Potassium: 104mg | Fiber: 1g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg