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Keep your Girl Scout cookie fix going long after you have thrown the boxes away with my Peanut Butter Tarts "Tagalongs" . Peanut butter, chocolate, and a chocolate wafer crust, can't be beat.

Peanut Butter Tarts "Tagalongs"

Keep your Girl Scout cookie fix going long after you have thrown the boxes away with my Peanut Butter Tarts "Tagalongs" . Peanut butter, chocolate, and a chocolate wafer crust, can't be beat.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6
Author Quinn Caudill

Ingredients

Crust:

  • 1 9 oz. package chocolate wafer cookies about 40. I used Nabisco Famous Chocolate Wafers,
  • 1/3 cup butter, melted

Peanut Butter Filling:

  • 1 cup peanut butter
  • 1 cup confectioners' sugar

Chocolate Ganache:

  • 1 (12 oz.) bag Ghirardelli semi-sweet chocolate chips
  • 1 1/4 cups heavy cream

Peanut Butter Crumbles:

  • 3/4 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 1/2 cup roasted peanuts
  • 1 tbsp. butter, melted

White Chocolate Bark: (optional)

  • 1 (12 oz.) bag Ghirardelli White Melting Wafers or almond bark
  • 3 oz. semisweet chocolate, melted

Instructions

For crust:

  1. Preheat oven to 325°F.
  2. Lightly coat six, 4-inch-diameter tart pans with removable bottom, with cooking spray.
  3. Place cookies in food processor and process until fine crumbs form.
  4. Pour in butter and pulse until moist clumps form.
  5. Press cookie mixture onto bottom and up sides of prepared tart pans.
  6. Bake until set, about 7-10 minutes.
  7. Cool completely.

Peanut Butter Filling:

  1. In a medium bowl mix together confectioners sugar and peanut butter with a mixer until it makes a thick paste. Roll into six individual balls. Chill until ready to assemble.

Chocolate Ganache:

  1. Place chocolate in a large bowl
  2. In a heavy bottom pot, bring the cream to just a simmer. DO NOT BOIL.
  3. Pour cream over chocolate and allow to sit for 1 minute.
  4. Whisk the cream and chocolate until smooth.

White Chocolate Bark: (optional)

  1. Line a baking sheet with parchment paper.
  2. Place Ghirardelli White Melting Wafers into microwave safe bowl. Microwave on 50% power for 1 minute. Stir and continue melting in 15-second increments until completely melted.
  3. Spread in a thin layer on prepared baking sheet.
  4. Melt semisweet chocolate in the microwave for 1 minute until melted. Place in ziplock-bag or pastry bag. Clip corner and swirl over white bark. Cool completely.

Peanut Butter Crumbles:

  1. In bowl used to make peanut butter filling, mix together confectioners sugar, peanut butter, roasted peanuts, and butter, until mixed and crumbly. Freeze for 30 minutes to set. Set aside.

To Assemble Tart:

  1. Flattened 1 ball of peanut butter filling into a disk and place on a cool tart crust.
  2. Pour chocolate ganache over peanut butter filling disk. Repeat with remaining tarts.
  3. Cool for 2 hours before serving.

Recipe Notes

By Quinn Caudill for DadWhats4Dinner.com © 2016
First published on ADishofDailyLife.com 02/23/2016