You got chocolate in my peanut butter!
You got peanut butter on my chocolate!

For those that don't know, Reese's made a thousand (it seems) variations on this theme.

Everyone from my generation has seen a version of this commercial. And they're right, some things really do pair well together. Even bring out the best in one another.

The BF and I have never been die hard peanut butter fans. I didn't grow up with PB&J sandwiches and hated all things peanuty, while he was...what's the phrase? [Ed. note: Psychotically nonplussed.]

I have since learned the error of my ways. Peanut butter and chocolate is to die for, and this tart is like a giant Reese's Peanut Butter Cup in pie form–only way better.

I first made this last year and was shocked at how good it turned out. Silky, creamy, decadent. The BF even loved it, which of course is something I always aim for. Now, it's a go-to for parties, celebrations, catering events, and lo and behold, I keep getting invited back whenever I bring it!

​If you have a peanut butter lover in your life, make this for them (or for you). You won't be sorry.

​You can even make individual parfaits out of this recipe. Place crumbled cookie crust on bottom of your chosen vessel. Spoon the peanut butter filling over the crumbled cookie. Top with ganache and chopped  peanuts. See photo below.

Adapted from: Jenn Segal, Once Upon a Chef
Number of Servings: 10

Ingredients
​Chocolate Tart Crust

• 4 ounces semisweet chocolate, chopped (use good quality, i.e., Ghirardelli)
• 4 tablespoons unsalted butter, cut into tablespoons
• 8 ounces Nabisco Chocolate Wafers (about 32 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs

Peanut Butter Filling

• 8 ounces cream cheese, at room temperature
• 1 cup smooth peanut butter (I use creamy Jif)
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup cold heavy cream

Chocolate Topping

• 4 ounces semisweet chocolate, chopped (good quality, i.e., Ghirardelli)
• ½ cup heavy cream
• ¼  cup salted roasted peanuts, chopped

Directions
Chocolate Tart Crust

1. Preheat oven to 375 °F.
   
2. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs.
   
3. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.)
   
4. Bake the crust for 10 minutes, then cool on a rack.

Peanut Butter Filling

1. In a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.
   
2. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream.
3. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.

Chocolate Topping

1. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until chocolate is just melted and cream is hot.
   
2. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
   
3. Spread chocolate topping over the chilled peanut butter filling and sprinkle chopped peanuts around the edges of the pie. Chill uncovered in refrigerator for 3 more hours.

To Serve

1. Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.)
   
2. Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slightly cooler than room temperature.

NOTE: This pie can be made a day ahead, then covered and refrigerated until ready to serve.

Scotcheroos. Rice Krispies treats. Never appealed to me. Never had one as a kid or adult. We did not have them in our house growing up, and honestly (if you've read the Chocolate Pavlova post www.moveablefeast.me/blog/chocolate-pavlova-with-berries), you'd know that if I'd been offered one, I would have politely declined. I detested crunch, cereal, peanut butter, butterscotch, marshmallows, nuts, and cloyingly sweet treats. Just wasn't into desserts, and no, my mother did not know how this happened.

That said, am not sure of the exact date, but at some point in my mid-forties I developed a slight sweet tooth. And this Rice-Krispies-treat variant is quite addicting.

What makes this variant different from traditional Rice Krispies treats? For starters, I used Whole Foods 365 brand Everyday Value Organic Brown Rice Crisps Cereal (Kellog's makes one too), making this gluten free. Also, there's no marshmallows, butter, corn syrup (brown rice syrup was used instead), or granulated/refined sugar (maple syrup filled that role). This does not make these healthy by any stretch, sugar is sugar–but I happen to think they taste better, a little less sweet and slightly nuttier.

They make a great alternative to cupcakes for back-to-school activities, as well as adult tail-gaters and date-day matinees (they hold up well in the movie purse). Oh, and did I mention they took five minutes to make, no bake, and my BF has asked, "When are you making these again?"

[Ed. note: The BF would like to thank Mike Cosgrove and the rest of Alien Ant Farm for being such gracious hosts to me in my previous life as a writer interviewing musicians. Dig the press-advance copy of ANThology. To this day I wonder if Annie is okay.]

Adapted from: Pinch of Yum
Number of servings: 12-20 squares (depending on how small/large you cut the bars)

Ingredients

• ½ cup brown rice syrup (Lundberg brand was used here)
• ½ cup creamy peanut butter
• 2 tablespoons real maple syrup
• 3 ¼ cups brown rice krispies (Whole Foods 365 store brand was used)
• 10-ounce bag bittersweet chocolate chips
• 2 ounces butterscotch chips 
• Flaked sea salt

Directions

1. Cut a piece of parchment paper and line the inside of a square 8 x 8 pan. There will be overhang on sides to easily lift out the scotcheroos.  Let it hang!
2. Rice Krispies Mixture: melt brown rice syrup, peanut butter and maple syrup in a large pot until a smoth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into your prepared square 8 x 8 pan.
3. Chocolate Topping: melt chocolate and butterscotch chips gently and slowly (either in double boiler or microwave, I used the microwave). Heat at 25-second intervals and stir with rubber spatula. Do not overcook.
4. Pour chocolate over the rice krispie mixture and sprinkle with flaked sea salt.
5. Place in fridge until chocolate sets. Once set, take out at room temperature for approx 10 minutes. Hold onto sides of the parchment paper and lift out the entire square of scotcheroos.  Cut into smaller squares. 
6. NOTE: I have made this with all bittersweet chocolate chips and it's delicious. I only add a little butterscotch because my BF adores caramely things.