#HereWeGo: Kettle Chip Crusted Chocolate Peanut Butter Tart

The World Juniors are my absolute favourite part of the holidays, after the holidays. As a Canadian, when the Christmas presents are all unwrapped and your still suffering a turkey-induced hangover from the night before, there is nothing better than World Juniors hockey.

Coming from Canada, we all understand hockey is a lifestyle. Likewise, cheering for Team Canada at the IIHF World Juniors is a lifestyle as well. You have to be dedicated to the cause; waking up at 4 am, or staying up until, to watch the game live  from across seas goes beyond the commitment of ‘catching the game with the guys’.

It doesn’t matter the time of the game; we are watching. This is the Stanley Cup of the Christmas holidays. Whether it is a heart breaking round robin loss to USA or it is January 2009 with 41.3 seconds left and Canada is trailing 4-5 to the Russians only to have Jordan Eberle bat the puck past the Russian goalie to tie the game with 5.4 seconds left, followed by an emotional shootout that saw Eberle and Tavares capitalize on the opportunity and secure the 6-5 Canadian victory. THAT WASN’T EVEN A MEDAL GAME AND IT IS INGRAINED INTO MY HEAD.

Hearts are broken, dreams are captured, and chips are eaten. Gold or go home. #HereWeGo

Kettle Chip Crusted Chocolate and Peanut Butter Tart

  • 1 bag Miss Vickies Kettle Chips (sea salt flavour)
  • 7 tbsp melted butter
  • 1/4 cup flour
  • 2 cup smooth peanut butter
  • 1 cup whipping cream
  • 1 1/4 cup semi-sweet chocolate chips
assembling the tart #herewego
For the Kettle Chip Tart
    1. Preheat oven to 350*F.
    2. In a food processor, crush chips until they are finely ground. Add the melted butter and flour and pulse.
    3. Press the crust into the bottom and sides of a long rectangular tart pan.
    4. Bake for 12 minutes. Set aside to cool.
For the filling:
    1. Melt peanut butter in the microwave, about 45 seconds.
    2. Pour 1 1/2 cups into the baked crust. Freeze tart until peanut butter is firm, about 10 minutes.
    3. Bring cream to a boil; pour over chocolate in a small bowl. Whisk until smooth and pour evenly  over the peanut butter layer.
    4. Melt remaining peanut butter and drizzle over ganache. Using the tip of a knife or toothpick, swirl chocolate and peanut together.



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