This chocolate peanut butter cake will remind you of your favorite candy… only bigger.
In a double boiler, or metal bowl over a pot of boiling water, combine 1 cup of the chocolate and 1 TBSP of the coconut oil or melted butter and sea salt. Stir until the chocolate is smooth and silky.
While the chocolate is melting, line a ridged tart pan with parchment paper.
Using a knife or offset spatula, spread the chocolate over the bottom of the pan and up the sides, making sure the chocolate is smooth and covers the whole thing. Refrigerate for 30 minutes.
Repeat step 1 and add another layer of chocolate, focusing on the areas that are thinner. Refrigerate for another 30 minutes.
In a bowl, combine the powdered sugar, peanut butter, crushed graham crackers and 4 TBSP melted butter. Using a hand mixer or a stand mixer, mix until well combined.
Add the peanut butter filling to the shell. Smooth out the filling and place back in the fridge for 30 minutes.
Repeat step 1 again. Pour the chocolate over the peanut butter filling and spread out evenly. Refrigerate for 30 more minutes.
To remove the tart from the pan, gently push the bottom out.
Ingredients
Directions
In a double boiler, or metal bowl over a pot of boiling water, combine 1 cup of the chocolate and 1 TBSP of the coconut oil or melted butter and sea salt. Stir until the chocolate is smooth and silky.
While the chocolate is melting, line a ridged tart pan with parchment paper.
Using a knife or offset spatula, spread the chocolate over the bottom of the pan and up the sides, making sure the chocolate is smooth and covers the whole thing. Refrigerate for 30 minutes.
Repeat step 1 and add another layer of chocolate, focusing on the areas that are thinner. Refrigerate for another 30 minutes.
In a bowl, combine the powdered sugar, peanut butter, crushed graham crackers and 4 TBSP melted butter. Using a hand mixer or a stand mixer, mix until well combined.
Add the peanut butter filling to the shell. Smooth out the filling and place back in the fridge for 30 minutes.
Repeat step 1 again. Pour the chocolate over the peanut butter filling and spread out evenly. Refrigerate for 30 more minutes.
To remove the tart from the pan, gently push the bottom out.
Leave a Reply