Popular
Latest From the Show
Kelsey Nixon's Chocolate Peanut Butter Tart
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3/4 pack 12-ounce peanut butter sandwich cookies (such as Nutter Butter)
- 1/2 stick of butter, cubed
- A pinch of salt
- 1 10-ounce bag milk chocolate chips
- 1 cup creamy peanut butter
- 3/4 cup heavy cream
- Coarse salt (for garnish)
- Crushed Peanuts (for garnish)
Yield
Serves: 8 servings
Preparation
Preheat oven to 375°F.
In a food processor, pulse peanut butter cookies until they form a fine meal. Add a pinch of salt and butter. Pulse until it resembles wet sand.
Dump the peanut butter cookie crust into a tart pan and press. Make sure to press to the edges and up the sides of the pan. Place the crust into the oven and bake for 15 minutes, or until slightly golden brown. Remove from oven and allow to cool.
Over a double boiler, melt chocolate and peanut butter, stirring occasionally. Once completely melted and smooth, remove the top of the double boiler off the heat. Slowly whisk in the cream. Once smooth, pour the ganache into the tart crust. Sprinkle with coarse salt, crushed peanuts and decorate with leftover cookies.
Let sit and room temp until set or pop in the fridge for an hour.