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55c66d20 4489 457b a8d1 31f9b7e7c9e1  2016 04 05 23 03 47

Pat shortbread crust dough into a fluted tart pan. Chill 30 mins. Blind bake at 350 degrees for 30 mins until bottom of crust is lightly golden. Cool.

Spread a 3:1 mixture of caramel sauce to natural peanut butter in tart shell. (1 1/2 cup caramel, 1/2 cup peanut butter). Sprinkle evenly with roasted peanut halves.

Pour warm ganache (2 parts chocolate to 1 part cream) over the top. Allow ganache to set. Garnish with a drizzle of caramel sauce and sprinkle of sea salt.