Ingredients
For the Crust:
- 9 Graham Crackers
- 1/4 cup sugar
- 3/4 stick butter
For the Filling:
Chocolate Ganache
- 12oz semi-sweet chocolate
- 1 Tsp Vanilla Extract
- 1 1/3 cup heavy cream
Peanut Butter Swirl
- 3/4 cup peanut butter
- 1/3 cup heavy cream
- 1/2 cup powdered sugar
Mini-Marshmallows for the topping
Direction:
Pre-heat oven to 350 deg F.
Make the crust: In a medium-large bowl, melt butter in the microwave. In a food processor, process graham crackers and sugar until fine. Stir into the melted butter and pat evenly into 9" tart pan. The crust should be thin and even. Bake for 10 minutes, remove from oven, and let cool completely.
Make the filling: Break up chocolate into small pieces and place in a bowl. In a sauce pan, bring the heavy whipping cream and vanilla to just a simmer, then pour over chocolate and let sit for 5 minutes untouched to melt/soften the chocolate. Whisk until smooth. Set aside to cool for at least 10 minutes. Mix peanut butter, cream, and powdered sugar until smooth. Fold carefully into cooled ganache, then pour mixture into cooled tart shell. Let cool until beginning to set, then decorate with mini marshmallows, pressing the marshmallows slightly into the chocolate. Refrigerate.
An hour before serving, remove from fridge, turn on the broiler, and brown the marshmallows with the oven door open to prevent burning. Let sit at room temperature for an hour before cutting. Enjoy!
