Remake of a summer favorite: S'mores Peanut butter Tart

melbaby925

Warning: I tried really hard, but I couldn't get the calories to disappear totally! I think we cut it in half...was scared to calculate the original recipe, but the revised version is 328 cals per slice. I provided the original and my revised version:

The revised version below is now in the MFP database.

S'mores Peanut Butter Tart (Original Recipe)
Serves 6

6 4" individual Graham cracker Crusts
1/2 cup creamy peanut butter
3 oz cream cheese
1/2 cup powdered sugar
1/4 cup whipping cream
1 tbsp vanilla extract
1 cup semisweet chocolate chips
1/3 cup whipping cream
6 tbsp marshmallow fluff
1/2 cup mini marshmallows

Mix room temperature cream cheese with peanut butter, incorporate whipping cream
and vanilla with a mixer on medium until creamy smooth.

Divide out peanut butter across individual tarts and put into the freezer to set, about 10 minutes.

Meanwhile, stir the remaining whipping cream in with the semisweet chocolate and melt in the microwave, about 1 minute. Stir to smooth.

Take the tarts from the freezer, and spread the chocolate across the top of the tarts. Refrigerate 1 hour to firm the tart.

When ready to serve, top each tart with 1 tbsp of the fluff and several mini marshmallows.

With the oven set to Broil, place the tarts on a cookie sheet and into the oven for 1-2 minutes, depending on placement, to toast the marshmallows.

Cool slightly and serve.


Revised Recipe (serves 10)

1 1/4 ground low fat graham cracker crumbs
2-2 1/5 tblsp of non-fat plain greek yogurt

2/3 cup creamy organic peanut butter
4 oz low fat cream cheese
1/4 cup powdered sugar
2 tblsp (rest of 6 oz container from crust) of greek yogurt
1/4 cup whipping cream
1 tbsp vanilla extract
1 1/2 cups semisweet chocolate chips
1/3 cup whipping cream
1 cup mini marshmallows

In a 9 inch pie plate or tart pan, spread the ground graham cracker crumbs. Mix in the yogurt. This *will* be sticky! After mixing, wash and dry your hands, then press the cracker mix to the pan to form a crust. Bake in a 350 degree oven for 3-5 mintues to set. Remove from oven and set out to cool.

Mix room temperature cream cheese with peanut butter; then incorporate whipping cream, powdered sugar, leftover greek yogurt, and vanilla with a mixer on medium until creamy smooth.

Spread the peanut butter mixture into the cooled pie crust and put into the freezer to set, about 10 minutes.

Meanwhile, stir the remaining whipping cream in with the semisweet chocolate and melt in the microwave, about 1 minute. Stir to smooth.

Take the pie from the freezer, and spread the chocolate across the top of the peanut butter (the chocolate doesn't have to go to the edge).
Refrigerate 1 hour to firm the tart.

When ready to serve, top with mini marshmallows.

With the oven set to Broil, place the pie into the oven for 1-2 minutes, depending on placement, to toast the marshmallows.

Cool slightly and serve.

HollieDoodles

Mellllll, what are you trying to do to me??? :noway: I read the ingredients and can smell it! :laugh:

melbaby925

Sorry, Hollie girl. It was vacation. I had to!

HollieDoodles

Ahhhh! The torture :sad: