Made easy with cookie dough you buy from the store, made amazing with chocolate
I wanted to share this with you before Peanut Butter Day – Jan 24th in case you don’t have peanut butter dough laying around like I did. Necessity is the mother of invention…yes I can tell you it is indeed true! This beauty was born on a cold January afternoon upon my discovering I had nothing great to bring to a Christmas party to which I was going in a few short hours. Fortunately, I was stocked with these ingredients…
Freshly picked (the almonds out of) this granola. Which was then lovingly kneaded into the peanut butter cookie dough.
Which was then carefully mushed caressed into this cute little tart pan I got for Christmas (Thanks Mom and Dad!) And trimmed… (Insert flashback to Amelia Bedelia book here.) Pop that in the oven while we make the ganache.
Mmmmm…. ganache…..velvety smooth chocolate love right there friends! But it is soooo easy! Ganache: a very fancy word for chocolate mixed with creammmm….
Once the cookie crust cools and gets pressed down.
Melt the peanut butter and add some coconut oil. Pour into the mostly cooled (because it’s the last minute and there is no time for cooling – cue The Final Countdown music.)
Pour the ganache on the top! Isn’t it pretty?
Swirl in the peanut butter. Then pop into the freezer to set up (because it’s last minute and there is no time to mess around!) Do be sure to pull this beauty out of the freezer a bit before you want to serve it so that you can get a knife through it. Who would do a thing like that? (Raises hand…) Enjoy!
This was before it went in the freezer.
- 1 cup pre-made peanut butter cookie dough
- 1 cup granola
- 2 cups semi-sweet chocolate chips
- ½ cup cream
- ½ cup peanut butter
- 1½ Tablespoons coconut oil
- Heat the oven to 350 F.
- Combine cookie dough and granola (go ahead and use your hands). Try not to get the dough too soft from the warmth of your hands or the room. Press into the tart pan and up the sides. Level off the crust at the top edges of the pan.
- Bake until lightly brown. (about 12 min)
- Microwave cream and chocolate chips for 1 min. Stir. If the chocolate is smooth at this point, great! If not, give it another 30 seconds, and a somewhat significant stir. You are looking for a smooth chocolate. Doesn't need to be runny. You can burn chocolate, and that is very, very sad!
- Warm the peanut butter in the microwave for about 30 sec (again smooth, but not too hot.) Stir in the coconut oil. (This makes it swirlable!)
- At this point your crust might be about ready for you to press down with a spoon or the end of an ice cream scoop with a wide mostly flat surface. Bake an additional 3-4 minutes until golden brown.
- Pour peanut butter mixture and then chocolate into the mostly cool crust.
- Swirl with a butter knife or the end of a fork or spoon.
- Chill until set.
- Remove from the freezer or refrigerator about a half hour to an hour before you are planning to serve, for ease of slicing.
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