By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 12-16 tartlets

Ingredients:

• 12 oz. package Chips Ahoy Real Chocolate Chip Cookies
• 2 1/2 tablespoons melted butter or margarine
• 15.25 oz. can sliced peaches, well drained
• 15.25 oz. can fruit cocktail, well drained

Directions:

• Preheat oven to 375 degrees.
• Crush chocolate chip cookies in a plastic bag with a rolling pin or a can.
• Combine cookie crumbs and melted butter in a mixing bowl.
• Place 2 tablespoons of cookie crumb mixture on a cookie sheet and flatten using your fingers to form tartlet bases.
• Bake tartlet bases for 5-8 minutes.  Set aside to cool.
• When bases are cool, top each with a peach slice and fruit cocktail.
• Optional: make sugar icing by mixing 1 scoop infant formula with 1/2 cup water and 1/2 cup of powdered sugar to form icing.  Drizzle fruit tartlets with icing, and serve.