Pumpkin Spice Cinnamon Roll Bake
Giant Peanut Butter Cup Pie
|3 cups PBfit|
|1 1/2 cup water|
|2 1/2 cups graham cracker crumbs or almond flour (for a gluten-free version)|
|1 cup powdered sugar|
|⅓ cup melted coconut oil|
|½ tsp salt|
|2 cups chocolate chips chocolate|
|2 Tbsp coconut oil|
Melt chocolate chips with coconut oil. Line a tart pan with a parchment paper circle on the bottom of the pan. Pour half of the melted chocolate into the tart pan and spread evenly on the bottom, using a pastry brush, brush the chocolate up the sides of the tart pan. Place in the freezer for 10 minutes or until completely cool and the chocolate is set.
While the chocolate is cooling, make the filling. In a medium-sized bowl combine PBfit, powdered sugar, graham cracker crumbs, salt, water, and coconut oil. Stir to combine all ingredients.
Remove the chocolate shell from the freezer and scoop the filling into the shell, spread evenly, making sure to smooth out the top of the filling. Pour the remaining chocolate over the filling and spread evenly to seal the chocolate to the edge of the tart shell pan. Place in the fridge to finish cooling.
Once the chocolate is set, remove it from the tart pan and serve. Top as desired with caramel or chopped peanuts and a sprinkle of salt.