Wednesday, December 14, 2011

Heaven in an Oreo Crust, a.k.a. The Peanut Butter Tart

I love to try new recipes. Especially if they include any of the following: chocolate, peanut butter, or cream cheese. Well, one of my favorite recipes is for a peanut butter tart. Oreo crust, whipped, cream-cheesy melted peanut butter chip filling, and of course, melted Kisses on top.
You may be asking, "Why, oh why, are you torturing me with such a delicious description?" Well, my friend, you are about to enter the world of the peanut butter tart.

Peanut Butter Tart

For the Pie Crust:
16 to 19 Oreo cookies, crushed (leave the filling in; helps it stick together better)
2 1/2 tbsp. melted butter

For the Filling:
8 oz. cream cheese, softened
1 bag Reese's peanut butter chips
1 pint heavy cream
20 Reese's miniatures, chopped (My husband thinks the tart could do without the added peanut butter cups, but I told him he's crazy.)

For the Topping:
10 Hershey's Kisses, melted to sweet perfection
6 Reese's miniatures, cut in half

Finely crush the Oreos. Combine them with the melted butter in a medium sized bowl. Press it all into a pie pan and refrigerate or freeze to harden. I like to freeze it so it's perfectly ready by the time the filling is completely mixed and whipped.

Next up, chop your peanut butter cups and set them aside. Size of chunks is up to you, but I like them to be on the smaller side, since it won't detract too much from the creamy goodness that is whipped cream cheese.


Put the peanut butter chips in a microwave-safe bowl and add two tbsp. of water. The water helps the peanut butter to not harden while you're mixing it with the cream cheese. Microwave for 30 seconds, then stir. Repeat until slightly melted. It should look like very creamy peanut butter.

In a larger bowl, stir the cream cheese on its own to help it soften up a little more. Add the melted peanut butter chips and stir.

In (yet) another bowl, whip the cream until peaks begin to form. (This is where a mixer becomes a girl's best friend.) Add it to the cream cheese mix, then fold in the chopped peanut butter cups. Pour all of this into the crust. (Here comes the hard part) Refrigerate for about 3 hours.


Melt the kisses, then place the gooey, delicious mess into a pastry bag or a ziplock bag with the corner cut off. The design is up to you! Don't forget about those halved peanut butter cups, either!




This is what mine looked like. :) It's impossible to resist, and sooooo rich! This is always a favorite at my house, and I'm sure it'll be a favorite at yours!

Pictures borrowed from these websites:
http://www.dishinanddishes.com/2010/04/22/how-to-make-whipped-cream/
http://thefrostedcupcakes.blogspot.com/2010/10/chocolate-peanut-butter-cupcakes-with.html

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