Ingredients

The following ingredients have 14 Servings
  • 2 bags (4 cups semi-sweet chocolate morsels)
  • 2 tablespoons shortening
  • 3/4 cup peanut butter (chunky or smooth)
  • 1/4 cup butter (softened)
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 cup flaked coconut (toasted)
  • 1/2 cup chopped pecans (toasted)
  • 1/2 cup peanut butter chips (optional for garnish)

Instruction

  • In a microwave-safe bowl or a double boiler, slowly melt the chocolate and shortening until smooth and creamy.
  • Spray a 9" tart pan with a removable bottom with baking spray.
  • Pour 3/4 of the melted chocolate in the tart pan and use a spatula to work the chocolate smoothly up the sides of the pan and over the bottom. Making sure there is equal thickness all around.
  • Carefully place the chocolate filled tart pan on a baking sheet (lift the pan from the sides, not the bottom) and place the pan in the freezer while preparing the filling.
  • In a large bowl, use a hand mixer to blend the softened butter, peanut butter, powdered sugar and heavy cream. Switch to a wooden spoon or spatula and stir in the toasted nuts and coconut.
  • Remove the tart pan from the freezer and spoon the filling evenly into the chocolate shell.
  • Pour the remaining melted chocolate evenly over the top of the peanut butter filling and smooth to the edges. Return the tart to the freezer to firm.
  • If desired, melt the peanut butter chips and drizzle over the top of the tart before serving.
  • Slice and serve at room temperature.