Every Christmas my nieces decorate a gingerbread house. Though I set out with big ideas about taking the girls to another level by building a gingerbread museum, that dream eventually dwindled to a duplex, and then to a simple four-sided, $2.99 prefab design courtesy of Michaels Arts & Crafts. We embellished the "Caruth Shack" with Reese's miniature peanut butter cups, gummy rings, gumdrops, multi-colored candy-coated balls, Snowman Peeps, Hershey's Kisses, holiday M&M's, Confectioner's Sugar, and a ton of frosting. I used the left over peanut butter cups to make Peanut Butter Cup Cookies (Tarts).Ingredients
36 Reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 Reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
I added an extra 1/2 cup of peanut butter to make the tarts creamier. These were super easy and a big hit with the kids (as well as the adults).
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