Peanut Butter Chocolate Tart

I am the bearer of good news today.

Really good news, to be completely honest.

My wrist is better. Much better. I can maneuver it around – and it doesn’t hurt to type. The bad part? It still looks like a packet of Skittles – every color of the rainbow.

And it is completely unnerving to the posse to see my arm like this. They avert their eyes every time they see it.

It’s awesome 😉


Peanut Butter Chocolate Tart – adapted from everyday food

* The only change I made to this recipe was to combine the chocolate and peanut butter for the drizzle – the leftovers in the bag were quite delicious..

1 prebaked pie or tart crust – click here for my favorite pie crust recipe

6 ounces cream cheese, room temperature
3/4 cup confectioners’ sugar
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating

Make the filling: Beat cream cheese and powdered sugar with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.

Beat heavy cream until soft peaks form. Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into prepared crust. Chill covered with plastic wrap.

Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.


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