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These brownie tarts have been a staple holiday platter treat for as long as I can recall.  They’re not too rich, bite sized and have the added bonus of a peanut butter or caramel center.



1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz semisweet chocolate, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Rolos or peanut butter cup candies

Heat oven to 350F.  Beat the butter, sugar and egg together.  Add the rest of the ingredients except for the chocolate candies.  Spritz mini muffin pan with cooking spray and spoon about 1 Tablespoon of batter into each up.  Bake for 10 to 12 minutes or until just baked (don’t overbake!).  Take out of the oven and push 1 Rolo or peanut butter cup into the center of each brownie until level with the top.  Cool on a rack for 10 minutes then remove tarts and cool completely (if it’s tricky to get them out, try sticking the pan in the freezer for a few minutes).  Frost if desired and remember to spritz the pan with cooking spray for each batch.


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