Chocolate-Covered

Hands-On Time: 25 minutes
Ready In: 45 minutes (plus refrigeration time for dough)
Yield: 16 tarts
Cost: 15 cents per tart

Ingredients
1 cup granulated sugar
1 cup butter - softened
4 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
4 teaspoons baking powder

Fillling:
1 cup chocolate chips
1 cup strawberry preserves

Topping:
1/4 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. and fit 2 baking sheets with parchment paper.
2. Beat butter and sugar together until fluffy. Add eggs one at a time while beating and then add vanilla. Stir in flour and baking powder until a soft dough forms. Cut dough into four equal pieces and flatten each piece into a disc and wrap in plastic. Refrigerate for several hours or overnight.
3. Roll one quarter of dough into a rectangle measuring 10 inches by 12 inches. Cut into 8 smaller rectangles, each 3 inches by 5 inches, leaving side-by-side until ready to assemble.
4. Top 4 of the rectangles with 1 teaspoon of preserves and one teaspoon of chocolate chips, leaving a small edge.
5. Top with a plain rectangle of dough and crimp the edge of each with a fork and prick the tops lightly with the fork tines. Place on parchment lined baking sheets and repeat with all dough until you have 16 toaster tarts.
6. Bake for 15-20 minutes, or until very lightly browned at the edges. Remove from oven and cool.
7. Melt 1/4 cup of chocolate chips until smooth and drizzle over the tops of each tart. Cool and store in plastic for up to one week.*

*Ingredient Tips
Melt chips in a double boiler, if you have one, or in the microwave in a microwave-safe glass dish.