Peanut butter chocolate oreo tart

Nothing pairs together better than peanut butter and chocolate. I wanted to make something after school with my friends and we came across this masterpiece on Pinterest. It only needed 5 ingredients and didn't need to be baked in the oven, only refrigerated. As one of the fastest desserts I have ever made, this was also one of the tastiest. The oreo crust paired perfectly with the peanut butter filling and chocolate ganache. If you want a dessert that is a combination of oreos and recees then this tart is just what you need. I promise you will be going back for more.

What you need: Makes 1 tart

1 (14.3 oz) package whole Oreos (about 36 Oreos)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

1. Finely crush the Oreos with a food processor*, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.**