Peanut Butter Chocolate Tart

• 1 package (9 ounces) chocolate wafers
• 1/2 cup peanut butter chips
• 2 tablespoons sugar
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons light corn syrup
• 1/4 cup chopped salted peanuts

1. In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes.
2. For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache.
3. Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.

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Taken from www.tasteofhome.com/recipes/peanut-butter-chocolate-tart/ (may not work)