This is the final recipe in our feature of Simply Suppers, by Jennifer Chandler. We managed to narrow 5 excellent recipes down to 3 to showcase this week. There might have been some Rock-Paper-Scissors involved but there was no debate about sharing this dessert. It looks like a giant peanut butter cup that’s covered in smaller peanut butter cups. We both absolutely love chocolate + peanut butter. How could we not publish this one?
The crust is very Oreo-like, made from crushed chocolate wafers (which my store doesn’t carry… so I just made my own). The top coating of rich chocolate ganache is garnished with peanut butter cups. And the filling? The center is my favorite part. A light and creamy peanut butter-cream cheese mixture that’s reminiscent of one of my all-time favorite frostings.
I wish I had more to say about the dessert. I mean, it’s chocolate and peanut butter. What else matters 🙂
Peanut Butter Cup Tart
Peanut butter and chocolate come together for an indulgent dessert.
- 9 oz chocolate wafer cookies (1 box)
- 2 oz bittersweet chocolate, coarsely chopped
- 5 Tbsp butter, melted and cooled to room temp
- 8 oz cream cheese, room temp
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1 tsp vanilla
- 1 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 1 Tbsp butter
- 1/2 cup heavy cream
- 6 peanut butter cups, coarsely chopped
- Preheat oven to 325.
- In a food processor, finely grind the cookies and bittersweet chocolate.
- Add the butter and pulse until well incorporated and moist clumps form
- Transfer to a 9-inch tart pan with a removable bottom. Press the crumbs evenly into the bottom and up the side.
- Bake until set, about 8 minutes. Cool completely on a wire rack.
- In the bowl of an electric mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
- In another bowl, beat 1 cup heavy cream until stiff. Fold the whipped cream into the peanut butter mixture until well combined.
- Evenly spoon into the cooled crust. Place the tart in the fridge to set while making the topping.
- Place the semisweet chocolate, 1 Tbsp butter, and remaining cream in a heatproof bowl. Microwave in 30 second burts until hot. Whisk until smooth.
- Pour the chocolate evenly over the tart. Garnish the edges with chopped peanut butter cups.
- Refrigerate until set, at least 4 hours.
Yields: 8 Servings
Estimated time: 1 hour