Serves: 6
Total Calories: 822

Pastry
6 tablespoons butter or margarine, softened
1/3 cup sugar
1 egg large
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flour
Peanut Butter Layer
1/3 cup brown sugar packed
1/3 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 egg large
1/2 teaspoon vanilla extract
1/2 cup peanut chopped roasted salted
Chocolate Layer
3/4 cup semi-sweet chocolate chips melted and cooled
1/3 cup butter or margarine, softened
1/3 cup powdered sugar
1 egg large
1 teaspoon vanilla extract
dash salt
Topping
1 cup whipped cream

1. Heat oven to 425°. Have a 9-inch tart pan with removable bottom ready.

2. To make pastry, beat butter and sugar in a small bowl with electric mixer until fluffy. Beat in egg, vanilla, and salt. On low speed, gradually beat in flour just until blended and mixture forms a ball. With floured fingers, pat mixture evenly into bottom and up sides of tart pan. Prick with a fork. Chill in freezer 10 minutes. Bake 10 to 12 minutes until golden brown. Cool completely on a wire rack. Remove shell from pan and place on serving plate.

3. To make peanut butter layer, beat brown sugar, peanut butter, and butter in a medium bowl with electric mixer at medium speed for 3 minutes. Beat in egg and vanilla. On high speed, beat 5 minutes, scraping bowl as needed. Reserve 2 tablespoons chopped peanuts for garnish. Stir in remaining nuts. Spoon into tart shell. Smooth top. Chill in freezer 10 minutes or in refrigerator 25 minutes until top is set, not sticky.

4. To make chocolate layer, beat melted chocolate, butter, and powdered sugar in a medium bowl with electric mixer at medium speed 2 minutes. Beat in egg, vanilla, and salt. On high speed, beat 5 minutes, scraping bowl as needed. Spread evenly over peanut butter layer. Chill in freezer 10 minutes or in refrigerator 25 minutes until top is set.

5. To prepare topping, beat cream and powdered sugar in a small bowl with electric mixer until soft peaks form when beaters are lifted. Spread over chocolate layer. Sprinkle reserved chopped peanuts and chocolate curls over top. Chill at least 1 hour or up to 4 hours. Let stand at room temperature 30 minutes before serving. Cut with a sharp knife. Refrigerate leftovers promptly.

* Do not use eggs with cracked or dirty shells.

Nutritional Facts:

Serves: 6
Total Calories: 822
Calories from Fat: 539

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