Preheat oven to 375° F
- 1 ½ Cups Oreo® cookie pieces
- 1/3 cup peanuts
- 3 Tbsp. butter, melted (approximately, see instructions below)
- 1 cup heavy cream
- 8 oz. bittersweet or semisweet chocolate, chopped and melted
- Peanut butter, warmed for garnish
Place the cookie pieces and peanuts in the bowl of a small food processor.
Process until very finely ground. Transfer into a mixing bowl and add about ¾-cup of the melted butter and mix by hand, checking to see if the mixture will hold together when squeezed. Add the remaining butter if necessary.
Carefully press the mixture into the bottom and sides of four 3-½-inch-to 4-inch tart shells and gently place on a cookie sheet. Bake for about 5 minutes, just to toast the peanuts and help the crust set up. Carefully remove from the oven and cool on the cookie sheet. Do not remove from the tart shells.
Prepare the chocolate filling by bringing the heavy cream to a near boil. Pour over the melted chocolate and whisk until smooth. Divide the mixture among the four tart shells.(There will be extra left to use as a warm sauce to serve with the dessert.) Drizzle or pipe and decorate the tops with the warmed peanut butter if desired.
Chill the tarts fully until the chocolate is fully set. Carefully remove each tart from the shell. (Sometimes a gentle warming on the outside of the tart shell helps). Serve with the extra chocolate sauce and fresh fruit of the season.