Mini Peanut Buttery Apple Tarts

For apple pie filling:

4 cups diced apples
3 tbsp brown sugar 
1 tbsp all-purpose flour
1 tsp cinnamon
4 tbsp Peanut Butter & Co. Original Peanut Powder 
¼ cup water 
1 tbsp butter

For wonton cups: 
24 wonton wrappers
2 tbsp granulated sugar
1 tsp cinnamon
1-2 tbsp butter, melted

Directions: 
Preheat oven to 350˚F. Lightly mist a mini-muffin tin with cooking spray and set aside.  

Mix together brown sugar and cinnamon in a small bowl. Lay out wonton wrappers on a piece of parchment paper or a clean surface. Lightly brush the wonton wrappers with melted butter and sprinkle each with some of the cinnamon sugar mixture. Try not to use too much butter otherwise the bottoms of the wonton cups will be soggy. Turn each wonton wrapper over and repeat. Gently push the wonton wrappers into the cups of the mini-muffin tin to form cups. Bake in the oven for 8 minutes or until brown and crispy. 

In a small bowl, combine brown sugar, flour, and cinnamon. While the wonton cups are baking, melt 1 tablespoon of butter over medium heat in a medium saucepan. Add the apples and stir to coat. Pour water over apples and then stir in brown sugar mixture. Reduce heat to low, cover, and simmer for about 3-5 minutes or until the mixture thickens and apples soften. Remove from heat and immediately fold in Peanut Butter & Co. Original Peanut Powder. Spoon the apple mixture evenly into the baked wonton cups and return them to the oven for another 4-6 minutes. Sprinkle with Peanut Butter & Co. Original Peanut Powder to finish. 

Recipe adapted with permission from The Merchant Baker