Reese's Peanut Butter Pie (Print Version)

# Ingredients:

01 - 1/2 cup salted butter.
02 - 1 1/4 cups chunky peanut butter.
03 - 1 cup crushed biscuits (like Petit Beurre).
04 - 1 1/3 cups icing sugar.
05 - 1 1/2 tablespoons sunflower oil.
06 - 2 1/2 cups milk chocolate chips.

# Instructions:

01 - Place a parchment paper round at the base of a 9-inch tart pan with ridges, and lightly spritz it with some nonstick spray.
02 - In a microwave-friendly bowl, combine the chocolate chips with sunflower oil and heat for 45–55 seconds until melted.
03 - Using a small spatula, spread half of the melted chocolate mix across the base and up the inner edges of the pan evenly.
04 - Pop the chocolate-coated tart pan into the fridge while you prep the filling.
05 - In a large mixing bowl, combine biscuit crumbs and icing sugar thoroughly with a whisk.
06 - Place both the peanut butter and butter in the microwave for about 45 seconds to let them soften.
07 - Blend the warmed peanut butter and butter mixture into the previously mixed dry ingredients until fully blended.
08 - Retrieve the tart pan from the fridge and evenly spread the peanut butter mixture across the chocolate-coated layer.
09 - Drizzle the remaining melted chocolate over the peanut butter layer and gently spread to cover it fully.
10 - Lightly tap the pan against your countertop to even out the chocolate and get rid of any trapped air.
11 - Refrigerate the tart for at least 4 hours (or leave it overnight) until it’s fully firm.
12 - Set the tart pan over a small bowl and press gently to release the sides of the tart.
13 - Carefully flip the tart upside down to peel off the tart base and parchment paper.
14 - Flip the tart right-side up onto a serving plate by placing the plate over the tart base and turning it over.
15 - Slice the tart into portions and serve while chilled.

# Notes:

01 - No need for baking.
02 - A giant treat, like candy but massive.
03 - You can prep it in advance.
04 - Looks super fancy when served.

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