Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tbsp melted butter
- 6oz REESE Spreads
- 1 cups heavy whipping cream (into 2 parts)
- 6oz chocolate chips
- 12-15 REESE Mini’s (cut into halves or quarters)
Instructions
- In a small bowl mix together melted butter and graham cracker crumbs until well combined.
- In a lightly greased 14×5 inch tart pan press your graham mixture evenly into the bottom of the pan.
- Put REESE Spread and 1/2 of your whipping cream into a microwave safe bowl. Heat for 1-2 minutes until cream begins to boil. Remove and whisk until smooth.
- Pour your REESE Spread ganache over the crust and spread into an even layer. Place in your fridge or freezer until fairly firm 10-15 minutes.
- Place your chocolate chips and the other 1/2 of your whipping cream into a microwave safe bowl. Heat for 1-2 minutes until cream begins to boil. Remove and whisk until smooth.
- Pour your chocolate ganache over the REESE Spread ganache and spread into an even layer.
- Immediately press in your REESE Mini’s into the top layer and return to your fridge for at least one hour to set.