01 -
Cut a circle of parchment for the pan bottom and lightly spritz some nonstick spray.
02 -
In a microwave-safe bowl, warm chocolate chips and oil for 45-55 seconds until melted.
03 -
Take the melted chocolate and evenly spread about half on the bottom and up the sides of your tart pan.
04 -
While mixing the filling, pop the pan with chocolate into the fridge to set.
05 -
Toss graham crumbs and powdered sugar in a big bowl and stir them really well.
06 -
Microwave peanut butter with butter for around 45 seconds so they soften.
07 -
Stir the warm butter-peanut mixture into the dry bowl until smooth and mixed.
08 -
Pull the chilled pan out, then press the peanut filling evenly on the chocolate layer.
09 -
Pour the rest of the melted chocolate over the filling and smooth it out with an offset tool.
10 -
Tap the whole tart pan lightly on your counter to get rid of air bubbles in the chocolate.
11 -
Stick the assembled tart back into the fridge for at least 4 hours, or overnight.
12 -
Hold the pan over a small bowl and gently push down to free the edges of the tart.
13 -
Flip the tart upside down carefully to remove the base of the pan and parchment paper.
14 -
Put a serving plate over the tart's bottom and turn it right side up again.
15 -
Cut into slices and keep it chilled for serving.