Recipe Ingredients:

• 1 pkg (17.5 oz) sugar cookie mix
• 6 oz plain brick-style cream cheese, at room temperature
• 1/3 cup peanut butter
• 1/3 cup icing sugar
• 1 tsp vanilla extract
• 30 M&M’S Peanut Butter Speckled Eggs

Directions:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes (+ 15 minutes standing time)

1. Preheat oven to 350˚F. Prepare cookie mix according to package directions. Roll out 20 (1-inch) balls (reserve remaining dough for another use).
2. Place each ball of cookie dough in nonstick mini muffin cup. Press into bottom and up side of each cup to form a crust. Refrigerate for at least 10 to 15 minutes.
3. Bake for 10 to 12 minutes or until lightly golden around edges and bottoms are set; let cool completely.
4. Using electric mixer, beat cream cheese and peanut butter until smooth; beat in icing sugar and vanilla. Coarsely chop 10 M&M’S Peanut Butter Speckled Eggs; fold into filling. Spoon filling into shells; smooth tops.
5. Garnish with remaining M&M’S Peanut Butter Speckled Eggs.

Tips:

• Garnish with Easter sprinkles if desired.

Nutrition Facts Per 1 tart

• Calories 180
• Fat 10g
• Saturated Fat 5g
• Cholesterol 25mg
• Sodium 170mg
• Carbohydrate 20g
• Fiber 1g
• Sugars 13g
• Protein 2g