Peanut Butter, Chocolate, and Red, White, & Blue®…an adult version of PB & J!
Red, White, & Blue has strong grape flavors reminiscent of grape jelly making it the perfect pairing for this peanut butter and chocolate tart. The combination is the adult version of peanut butter and jelly!
Chocolate Peanut Butter Tart
Ingredients
- 4 Tbsp butter, melted
- 1½ cups chocolate sandwich cookie crumbs
- 12 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 2 tsp vanilla
- 1 cup cold heavy whipping cream, plus ½ cup
- ¾ cup semisweet chocolate chips
- ¼ cup chopped roasted, salted peanuts
Instructions
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Add melted butter to cookie crumbs in medium bowl. Mix until combined. Press mixture evenly into bottom and up sides of greased 10-inch tart pan with removable bottom. Set aside. In large mixing bowl, combine cream cheese with peanut butter, sugar, and vanilla. Beat on medium speed until light and fluffy. In another large bowl, whip 1 cup cream until stiff peaks form. Fold whipped cream into peanut butter mixture until evenly combined. Spoon into crust, smoothing the top. Refrigerate 45–60 minutes. Put chocolate chips in small bowl. In small saucepan over medium heat, bring remaining ½ cup cream to just a boil, stirring constantly so cream does not burn. Pour over chips. Stir until melted and smooth. Let cool until barely warm, stirring occasionally. Spread over chilled filling. Sprinkle peanuts over edges of tart. Refrigerate, uncovered, at least 3 hours before serving. Serve chilled. Serves 8–10.
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Serving suggestion – Using a sharp knife, cut tart into wedges, wiping knife clean between each cut.
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Chef’s note—Pie can be made a day ahead. Cover and refrigerate until ready to serve.
Recipe Notes
Wine Recommendation—Tassel Ridge Red, White, & Blue®
Red, White, & Blue is a traditional, sweet Concord blend with strong grape flavors reminiscent of grape jelly. It is an outstanding sipping wine that also pairs well with spicy Asian and Mexican dishes and other spicy foods. Red, White, & Blue is best served chilled.
