Crunchy Peanut Butter Chocolate Tart.

Ingredients of Crunchy Peanut Butter Chocolate Tart

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

Crunchy Peanut Butter Chocolate Tart instructions

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..