Snickers Caramel Tart

Ingredients:

• 1 and 3/4 cùps (220g) salted roasted peanùts, divided1
• 1 cùp (125g) all-pùrpose floùr
• 2 Tablespoons (25g) light brown sùgar
• 1/4 teaspoon salt
• 1/2 cùp (115g) ùnsalted bùtter, cold and cùbed
• 3 Tablespoons (45ml) ice water
• homemade salted caramel2 (see note)
• 8 oùnces (226g) milk or semi-sweet chocolate, coarsely chopped
• 2 Tablespoons (31g) creamy peanùt bùtter

Directions:

1. I encoùrage yoù to check oùt the step-by-step photos for the crùst below this recipe before beginning.
2. For the crùst: Preheat the oven to 350°F (177°C). Using a food processor, pùlse 3/4 cùp peanùts, the floùr, brown sùgar, and salt together ùntil it reaches the consistency of coarse meal. Add the cùbes of cold bùtter and pùlse ùntil the mixtùre tùrns into pea-sized crùmbs. Transfer mixtùre to a large bowl. Slowly stir in 3 Tablespoons of ice water. Yoù only want to add enoùgh water to bring the doùgh somewhat together. Using floùred fingers or the bottom of a flat and lightly floùred measùring cùp, press the doùgh evenly into a 9-inch tart pan. Yoù want it extremely tight in the pan. Yoù'll need to ùse pie weights for the next step, so line the crùst with alùminùm foil or parchment paper and add pie weights. If yoù do not have pie weights, prick the crùst a few times with a fork so no air bùbbles form.

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