What can be said for this recipe? You don’t really call it healthy or fat free! But its taste is indescribable. Chocolate and peanut butter are very (very) good friends and they melt perfectly together in your mouth… And now that the Holidays are coming, you need some more comfort & fat food in order to enjoy the Christmas spirit fully right? A great dessert made with love for your friends and family. So, off you go to make this super easy recipe that leaves NOBODY untouched. You don’t even have to use the oven! It can be served with ice-cream, alone, as a dessert or with your evening coffee.
Prep Time: 15 min & 3 hours for cooling. Serves 15 pieces or more if you cut them smaller.
Ingredients
120gr salted butter, already melted
1 cup whole-grain biscuits in crumbs*
120gr powdered sugar
200gr creamy peanut butter – plus 2 tbsp extra
180gr semi-sweet chocolate chips, bitter or milk
Method
Fill a small baking pan, preferably square, with aluminum foil. I used a 22×14 cm one and it turned out OK because it was deep enough. You can use a 20×20 cm or a 22×22 one. You choose. In the smaller they would be taller. It depends on how big you want them. Set aside.
In a medium bowl mix the melted butter, the whole-grain biscuits crumbs and the powdered sugar together until combined. Stir in the 200gr of peanut butter. Spread into the prepared baking pan.
In another smaller bowl put the 2tbsp of peanut butter along with the chocolate chips. Microwave them in the highest level until melted for about 2 minutes. Stir until smooth. Spread over the peanut butter layer.
Now you must let it chill until completely firm, for at least 3 hours. Before cutting the tarts into pieces, let them sit at room temperature for about 10 minutes. Serve them chilled. They can also last some hours out of the fridge. You can freeze them for 3 months.
Enjoy!
*Use a food processor to have nice thin crumbs
When a Greek Cooks 