Recipe: Appetizing Crunchy Peanut Butter Chocolate Tart

Crunchy Peanut Butter Chocolate Tart. This peanut butter chocolate tart has a resemblance to those little peanut butter cups. It has creamy peanut butter filling covered in chocolate ganache. Here we have an added crunch from the easy-peasy biscuit crust on the bottom.

Place the chocolate wafers in a food processor fitted with the steel blade. Process until the cookies are finely ground and set aside. This peanut butter chocolate tart has a resemblance to those little peanut butter cups. You can cook Crunchy Peanut Butter Chocolate Tart using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Crunchy Peanut Butter Chocolate Tart

1. It's 200 g (2 cups) of graham cracker or digestive biscuit crumbs.
2. You need 113 g (1/2 cup) of unsalted butter.
3. You need 50 g (1/4 cup) of dark or semi-sweet chocolate chips.
4. You need 200 g (3/4 cup) of smooth or crunchy peanut butter.
5. It's 100 g (1/2 cup) of white chocolate chips.
6. Prepare 200 g (1 cup) of dark or semi-sweet chocolate chips.
7. It's 100 g (1/2 cup) of heavy whipping cream.
8. You need of toffee bits topping (optional).

It has creamy peanut butter filling covered in chocolate. Here we just have an added crunch from the easy-peasy biscuit crust. For the most part, we only need to heat and melt ingredients, which can be done easily with a stovetop double-boiler or microwave. This peanut butter cup tart features a crunchy graham cracker crust, mega creamy peanut butter filling, and a smooth chocolate topping.

Crunchy Peanut Butter Chocolate Tart step by step

1. Https://youtu.be/QVFZ5RiqFJ0.
2. Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well..
3. Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes..
4. Melt peanut butter and white chocolate on a double-boiler or with a microwave..
5. Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes..
6. Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften..
7. Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler..
8. Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving..

The peanut butter filling and chocolate topping are no-bake, but the crust requires time in the oven in order to set. Warning: this dessert is incredibly rich. In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Tastes like a peanut butter cup.