Ingredients
1/4 cup butter, melted2 tablespoons creamy peanut butter1-1/2 cups all-purpose flour1/4 cup packed brown sugar1/2 teaspoon salt1/4 teaspoon baking powder3 tablespoons cold water1/2 teaspoon vanilla extract1/2 cup miniature semisweet chocolate chips2 teaspoons shorteningFILLING:1 package (8 ounces) reduced-fat cream cheese1/2 cup creamy peanut butter1/4 cup sugar1 teaspoon vanilla extractTOPPING:1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided3 tablespoons lightly salted dry roasted peanuts, chopped
Preparation
In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs.
While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate.
In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts.
For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
