A gooey caramel filling loaded with peanuts on a shortbread cookie crust and topped with peanut butter chocolate.
1. Grab a medium size bowl and mix together the flour,salt and sugar. Using a pastry cutter or a food processor, cut the butter into the flour and sugar until medium sized clumps of flour form. Add in 1 tablespoon of water at a time, only adding enough until the dough just comes together.
2.Pour the shaggy dough into a lightly sprayed tart pan and press into the bottom and up the sides of the tart pan. Cover in plastic wrap and allow to chill in the refrigerator for at least 30 minutes.
3. Once ready to bake, preheat the oven to 350 degrees. Prick the crust with a fork several times, line the inside of the tart crust with parchment then fill with pie weights. Bake the tart for 18-20 minutes until lightly golden brown.
1. In a heavy bottomed sauce pan, melt the sugar over medium heat. Boil the sugar for about 19-20 minutes, it's super handy to have a candy thermometer but if you don't have one, no biggie. If using a candy thermometer the temperature should read between 355-360 degrees Fahrenheit. The caramel will have a nutty smell and be a light brown color. Remove from heat and add in cubed butter then stir until combined. Slowly add in heavy cream and whisk until completely combined. Finish the caramel off with sea salt and roasted peanuts. Pour into the cooled crust.
1. In a medium bowl, melt the peanut butter and chocolate together in 15-30 second increments being sure to stir. Pour over the cooled caramel peanut filling.