Peanut Cup Pie (Print Version)

# Ingredients:

01 - 1/2 cup salted butter.
02 - 1 1/3 cups powdered sugar.
03 - 2 1/2 cups milk chocolate chips.
04 - 1 cup graham cracker crumbs.
05 - 1 1/4 cups crunchy peanut butter.
06 - 1 1/2 tablespoons vegetable oil.

# Instructions:

01 - Cut a parchment circle to fit the bottom of a 9-inch fluted tart pan, then spray it lightly with some nonstick spray.
02 - Dump the chocolate chips and vegetable oil into a microwave bowl and heat them for 45-55 seconds until smooth.
03 - Using an offset spatula, evenly spread half the chocolate across the bottom and sides of the prepared pan.
04 - Pop the pan into the fridge to set the chocolate while you work on the filling.
05 - Toss the powdered sugar and graham cracker crumbs together in a mixing bowl until evenly combined.
06 - Microwave the peanut butter and butter for about 45 seconds to soften them up.
07 - Mix the warm buttery peanut butter into the dry mix, stirring until it all comes together.
08 - Take the chilled tart pan out of the fridge, then spread the peanut butter filling all over the chocolate layer.
09 - Pour the rest of the melted chocolate on top of the filling and spread it out to reach the edges.
10 - Gently tap the pan on your counter to smooth out the chocolate and get rid of bubbles.
11 - Refrigerate the whole thing for at least 4 hours, or let it sit overnight until it’s fully firm.
12 - Put the pan on a small bowl and press gently to loosen up the sides.
13 - Carefully flip the tart upside down, peel off the paper, and remove any remaining pan pieces.
14 - Put a plate over the tart, flip it upright, and get it ready to serve.
15 - Cut into slices and enjoy chilled.

# Notes:

01 - Skip the oven!
02 - Massive candy-inspired treat.
03 - Dessert you can prep ahead.
04 - Eye-catching and fancy.

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