Ingredients
- Chocolate Crust
- 1 1/2 cups chocolate wafer cookies, finely ground
- 4 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons sugar
- 1/4 teaspoon fine sea salt
- Peanut Butter Filling
- 1 cup creamy, unsalted peanut butter
- 1/2 cup honey or confectioners sugar, depending on your preference
- 1/4 teaspoon fine sea salt
- Topping
- 1 1/2 cups bittersweet chocolate chips, melted
Preparation
Step 1
Special Equipment
9-inch fluted tart pan with removable base
PREPARATION
Chocolate Crust
Preheat oven to 350 degrees. Mix all ingredients together in large bowl until well combined. Pat mixture into tart pan, pressing firmly into bottom and up sides. Bake until crust fragrant, about 10 minutes. Let cool completely on wire rack.
Peanut Butter Filling
Mix peanut butter, sugar, and salt in bowl until completely combined.
Assembly
Spoon filling into crust and smooth into an even layer. Make sure there's enough room at the top for the chocolate. Melt chocolate chips carefully over a double boiler or in a microwaveable bowl until smooth. Pour over peanut butter and fill to seal at the edges. Swirl top until perfectly smooth and set to cool and solidify. DO AHEAD: Can be made 1 day ahead and stored in refrigerator