This recipe comes to us from Sue DeVries.

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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