Big parties call for desserts that are big on taste, and nothing beats this delicious dessert made with peanut butter. The classic combo of REESE’S and HERSHEY’S treats gets redefined and blown out of proportion with this no-bake peanut butter tart. Slice it up and serve for rave reviews.
Place cookies in food processor. Cover; process until crumbs form. Mix crumbs and butter in medium bowl. Press mixture firmly onto bottom and up sides of 9-inch tart pan. Refrigerate until firm (about 30 minutes).
Remove wrappers from 20 peanut butter cups. Chop; set aside.
Place peanut butter chips and water in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir until smooth. Cool slightly.
Beat cream cheese in large bowl until creamy. Gradually beat in peanut butter chip mixture; set aside.
Beat heavy cream in separate bowl until stiff. Fold one fourth of the whipped cream into peanut butter mixture to lighten; fold in remaining cream until blended. Gently fold in chopped peanut butter cups. Spoon mixture into prepared cookie crust. Cover; refrigerate until set (about 3 hours).
Remove wrappers from remaining peanut butter cups; cut into halves. Set aside.
Remove wrappers from chocolates. Place in small microwave-safe bowl. Microwave at medium 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Drizzle over surface of tart. Cover; refrigerate until ready to serve. Garnish with reserved peanut butter cup halves. Cover; refrigerate leftovers.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.