Brownies with peanut butter crust... I have to say this is fattening... but they are yummy!! oh well, it's ok to have them once a while I guess...

Ingredients: (make about 24)

1/4 cup butter (softened)

1/4 cup creamy peanut butter

1 3-oz package cream cheese (softened)

1 cup all-purpose flour

4 oz semisweet chocolate (chopped)

2 tablespoons butter

1 egg (slightly beaten)

1/4 cup sugar

1 teaspoon vanilla extract

1/4 cup chopped nut topping

(Please visit Glossary for explanations of ingredients and baking terms)

Difficulty: ★★☆☆☆

To make the bites

1. Preheat oven to 325F. Grease 24 13/4-inch muffin cups pans; set aside.

2. Beat 1/4 cup butter, peanut butter and cream cheese in a medium bowl with an electric mixer on medium speed until combined. Beat in flour on low speed until just combined ( mixture will be crumbly).

3. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottoms and up the sides of the muffin cups.

4. For filling, heat and stir chocolate and 2 tablespoons butter in a small saucepan over low heat just until melted. Remove from heat. Stir in egg, sugar and vanilla until well combined. Divide chocolate filling among muffin cups. Top each with nut topping.

5. Bake in preheated oven for 25 - 30 min or until crust is golden and filling is puffed. Cool in muffin cups on a wire rack for 5 min. Care fully remove tarts from muffin cups and cool completely on the wire rack.

TO STORE: Place tarts in a single layer in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.