Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 ° oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. Uummmhhh !
