Simple Fudge Tarts - cooking recipe

Ingredients

nonstick cooking spray
9 ounces packages refrigerated peanut butter cookie dough
1/2 cup semisweet chocolate piece
1/4 cup sweetened condensed milk

Preparation

Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
For tart shells, cut cookie dough into six equal pieces.
Cut each piece into four equal slices.
Place each slice of dough in a prepared cup.
Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
Remove tart shells from oven.
Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
Bake 2 minutes more or till the edges of tart shells are firm and light golden.
Let tart shells cool in cups on a wire rack for 15 minutes.
Carefully remove tart shells from cups.
Cool completely on wire racks.
For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
Cook and stir over medium heat till chocolate is melted.
(WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
Cool, allowing filling to set.