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Peanut Butter Cup Tarts (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Pancake Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Peanut Butter Cup Tarts (Gluten-Free)
Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
Roll
dough in 1 balls. Place in mini muffin pans. Bake at 375 for
6-7 minutes or until they are a light golden color. While the tarts
are
baking unwrap the candies. Press candies into the tarts as soon
as they are removed from the oven. Let the finished tarts cool in
the pans
about 15 minutes before removing. The candy gets very soft and the
tarts may fall apart if you try to take them out too soon. Slide
a
knife in beside the tarts to remove from the pan.
Note:
When I bake these I usually make both kinds at the same time since
each recipe needs time for cooling. I make the dough and alternate
between the tarts and cookies. If you do it this way, only buy half
of each kind of candy.
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