by mtlabor
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mtlabor's Notes:
10-20 chocolate graham crackers Ask a question about this ingredient
1/3 cup unsalted butter, melted and slightly cooled Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
1 & 1/4 cup unsalted peanuts, chopped Ask a question about this ingredient
1/4 cup peanut butter chips, chopped Ask a question about this ingredient
1/4 cup bittersweet chocolate chips, chopped Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1/2 teaspoon espresso powder Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
pinch of nutmeg Ask a question about this ingredient
2 cups heavy cream Ask a question about this ingredient
1 & 1/4 cup powdered sugar Ask a question about this ingredient
12 ounces cream cheese, softened Ask a question about this ingredient
1 & 1/2 cup peanut butter Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
1/2 cup bittersweet chocolate, chopped Ask a question about this ingredient
Start by making your crust. Preheat oven to 350 F and line a muffin tin with cupcake liners.
Ask a question about this stepAdd chocolate graham crackers to bowl of food processor and pulse until finely ground. In a small bowl, combine graham crackers, melted butter, and salt. Mix until the crumbs stick together nicely.
Ask a question about this stepPress mixture into a thin layer covering bottom and sides of cupcake liners. Freeze crust for 10 minutes.
Ask a question about this stepBake for 10 minutes and then transfer to a wire rack and let cool completely before filling.
Ask a question about this stepFor the filling, place 1/2 cup of peanuts, peanut butter chips, chocolate chips, sugar, espresso powder, cinnamon and nutmeg in the bowl of your food processor. Pulse until peanuts and chips are in little pieces. Transfer mixture to a bowl and set aside.
Ask a question about this stepIn a separate medium-sized bowl, whip 2 cups of heavy cream until it holds medium peaks. Slowly add 1/4 cup of powdered sugar and whip until cream holds medium-firm peaks. Transfer whipped cream to fridge until needed.
Ask a question about this stepIn a large bowl, beat cream cheese with remaining 1 cup of powdered sugar until cream cheese is smooth. Add in peanut butter, whole milk, and 1/4 cup of chopped peanuts and mix until well combined.
Ask a question about this stepGently fold in about 1/4 of whipped cream to lighten the mixture. Stir in chocolate chip & peanut mixture. Then slowly fold in remaining whipped cream.
Ask a question about this stepFill each cupcake liner about 3/4 full of filling. Refrigerate for about 3 hours, or until filling is set.
Ask a question about this stepFor chocolate ganache topping, carefully melt remaining chocolate chips in microwave-safe bowl in 30 second intervals. When chocolate is melted, pour in heavy cream, and mix until combined with chocolate. Pour chocolate over each mini tart and smoothing with a spoon, if desired. Chop remaining 1/2 cup of peanuts and scatter over top of tarts. Chill for at least 20 minutes, or until chocolate is set.
Ask a question about this stepLet me know how he likes it if you try this! It's definitely a people-pleaser dessert! =)
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
That is just gorgeous~