Yield: Yields one 9-1/2-inch tart
You’ll need to plan ahead for this rich dessert, but for peanut butter and chocolate lovers, it’s worth it. The easy cookie crust must be baked and cooled before filling, and the filling must be chilled before glazing.
Phenomenal recipe as written! It was the first dessert to go at a holiday party.
By far the best peanut butter dessert I've made!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.