• Contact
• About
• Archives
• Home

​Based on the recipe from delicious magazine April 2012.

Ingredients

• 20 Oreos (you can sub in any chocolate cream bikkie though - they must have cream or add extra butter!)
• 175 grams unsalted butter
• 400 grams crunchy peanut butter
• 175 grams icing sugar, sifted
• 200 grams dark chocolate

Method

Take out a food processor and without eating too many, blitz them into a fine crumb.

Melt 75 grams of butter and mix it into with your deconstructed bikkies, and then press into the base of a 24 cms tart tin.

Chill until firm. (I’ve found this to be about an hour.)

Put the peanut butter into a microwaveable bowl - it will make your life much easier to have it soft and runny! Then add in the icing sugar and mix until it’s nice and smooth- It might turn a bit crumbly at first - but persevere! It will become smooth with a bit of elbow grease.

Spread it all over the bottom of the tart base. I put this back in the fridge while I do the next step.

Melt all of the leftover butter and the chocolate in a bowl over a pan of boiling water (the usual drill when melting chocolate).

When it’s all smooth let it cool a little and then pour it all over the peanut butter layer. You can smooth with a spatula, but really it’s probably runny enough to just tilt the tart to spread it around without need to disturb the surface.

Chill until you are ready to tuck in!

I find it easier to cut with both a heated knife and if you leave it out of the fridge for 15 minutes before you serve. You’ll also need thin slices and multiple cups of coffee to balance out the sweetness!

• IT’S DELICIOUS, NEVER THOUGHT EVEN oREO COULD BE USED LIKE THIS , ITS EXCELLENT. going TO TRY IT TODAY ONLY.

  RTA vanity

  Megan Lille
  12/09/01 08:10 PM

Loading