peanut butter chocolate torte

By granolagina

Ingredients

• Peanut Butter Cookie Crust:
• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg
• 1 cup creamy peanut butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• Peanut Butter Filling:
• 1 (3.4-oz.) package instant vanilla pudding
• 1/2 cup milk
• 1/2 cup sweetened condensed milk
• 1 cup creamy peanut butter
• 2 cups whipped topping, thawed
• Ganache Layer:
• 1 cup plus 2 tablespoons cups semisweet chocolate chips
• 6 tablespoons heavy whipping cream
• 2 cups mini Reese’s Peanut Butter cups, cut into fourths (10 ounces)

Details

Servings 16

Preparation

Step 1

To make the peanut butter cookie crust, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Grease a 10-inch tart pan with a removable bottom; press cookie dough evenly over bottom and up the sides of the tart pan. Bake at 350˚F for 12 to 15 minutes, or until golden brown. With back of spoon, press down crust so bottom and sides are evenly covered; bake 2 to 3 minutes longer, or until deep golden brown and a toothpick in the center comes out clean. Press down crust again with spoon, if needed. Completely cool the crust, about 1 hour.
Meanwhile, make the peanut butter filling. In a medium bowl, mix instant pudding with milk and condensed milk until smooth. Stir in peanut butter and then fold in whipped topping.
Prepare the ganache. In a small microwavable bowl, microwave the chocolate chips and heavy whipping cream, uncovered, on high for 1 minute. Stir well and microwave another 30 seconds. Continue stirring until the chips are melted and the mixture is smooth, microwaving another 15-30 seconds if needed.
To assemble the tart, evenly sprinkle half the chopped mini Reese’s peanut butter cups in the bottom of the cooled peanut butter cookie crust. Fill tart with peanut butter filling and spread ganache evenly on top. Sprinkle evenly with remaining chopped mini Reese’s peanut butter cups and refrigerate until the ganache is set, about 1 hour. Cut into 16 wedges.