These chocolate peanut butter tartlets are just the latest way I’ve found to combine chocolate and peanut butter.
My love affair with that combination is longstanding. As a kid, I gobbled up Reese’s peanut butter cups, mostly on the sly. In college, I often ate peanut butter on bread or graham crackers – chocolate chips strewn over the top and lightly pressed in to keep them on the “peanut butter delivery vehicle.”
More recently, I developed single serving no-bake chocolate peanut butter desserts. That frolic and detour began with leftover cocoa puffs and moved onto full blown dessert craziness. (The story involves a well-known French chef who specified them in a recipe – worth reading especially if you hold to the stereotype of French chefs as snooty people who spurn American prepared foods.)
The recipe for chocolate peanut butter tartlets was inspired by leftover chocolate animal crackers. When our cousins Tara and Rick came to visit with their two adorable daughters, Tara unpacked her bag of treats from their car ride. She asked that I hide the cookies from the girls as we were making dinner; I did and then forgot to retrieve them when Tara and Rick packed up to go home.
I couldn’t just eat the animal crackers. That would be too easy. I had to find a way to use them in a simple, but knock-your-socks-off dessert. When I joined #Choctoberfest, it came to me as if in a vision – drumroll, please.
Chocolate Peanut Butter Tartlets
I’ve hopped on the no-bake, single serving dessert train once again, but this time with delicate sweets in removable tart pans. You can buy these pans in a kitchen store or just use small ramekins and serve the dessert in the container. Either way, the chocolaty bottom and the peanut butter filling will have you smacking your lips.
I used extra dark Lindt chocolate and a bit of the peanut butter filling to add fun decorations on the top of the tart. That part is optional, but so much fun that you’ll want to do it if you have even tiny bit of “arts & craftiness” in your personality. In my next life, I’ll go to pastry school, but for now, I settle for imprecise lettering and not-quite-straight rosettes that taste fine even if they look as bit askew.
Speaking of Lindt, that company is one of the sponsors of #Choctoberfest. (I didn’t get my chocolate from the company, but I’m very grateful to Lindt and the other sponsors.) There is still one day left to enter the giveaway to win prizes that include chocolate and lots of other great stuff. If you haven’t already, enter at the bottom of my earlier #Choctoberfest post.
The ingredients are simple and the only part that requires baking is the crust, which can be done in a toaster oven if you don’t want to turn on the regular oven for such a small job.