Average Rating: 0TOTAL TIME: Prep: 45 min. Bake: 10 min. + chilling
YIELD: 6 tarts.Ingredients
- 1/4 cup butter, melted
- 2 tablespoons creamy peanut butter
- 1-1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons cold water
- 1/2 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- 2 teaspoons shortening
FILLING:- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup creamy peanut butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
TOPPING:- 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
- 3 tablespoons lightly salted dry roasted peanuts, chopped
Instructions
- 1. In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs.
- 2. While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
- 3. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate.
- 4. In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts.
- 5. For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
