Instructions

1. In a medium saucepan over low heat, add the peanut butter and butter and cook until melted, using a silicone spatula to stir occasionally. Remove from the heat and stir in the powdered sugar and salt. The filling will be thick.
2. Place a baking sheet size square of parchment paper on a work surface, then turn the peanut butter filling out onto the parchment paper. Pretend it’s Play-Doh and mold it into a rough circle, then place another piece of parchment paper on top. Use a rolling pin to roll the filling into a 9 ½ inch disc.
   Take the bottom of a 9-inch round tart pan and place it over the disc. Use a pencil to make a gentle indentation outlining the tart pan bottom (this is to outline the correct size disc for your peanut butter filling). Remove the tart pan bottom and place back into the tart pan.
3. Remove the top piece of parchment paper from the disc, then use the knife to cut off the excess filling outside of the outlined circle shape. Peel away the outer layer of peanut butter filling and snack on it or toss it (I prefer the former). Set the peanut butter filling disc (still on the bottom piece of parchment paper) aside.
4. Fill a medium pot with 1 inch of water and set over high heat until it boils. Reduce the heat to low. Line the bottom of the tart pan with a fresh parchment paper circle (no need to grease the sides). Set aside.
5. Chop the chocolate into small pieces, then place in a large heat-safe bowl. Place the bowl over the steaming pot, creating a double boiler (make sure the bottom of the bowl doesn’t touch the hot water).
6. Stir the chocolate with a silicone spatula until fully melted. Remove the bowl from the double boiler and stir in the coconut oil until fully combined.
7. Pour roughly ⅓ of the melted chocolate into the prepared tart pan, then place completely flat in the freezer to firm up for 20 minutes.
8. Remove the tart pan from the freezer. Flip your peanut butter filling disc (still on the bottom sheet of parchment paper) into the middle of the tart, pressing it gently into the chocolate. Remove the parchment paper from the top of the filling.
9. Pour the remaining melted chocolate over the peanut butter center and use an offset spatula or spoon to smooth the chocolate into an even layer over the top and sides of the peanut butter filling.
10. Place the tart pan back into the freezer to set for 10 minutes. Once the chocolate has set, carefully remove the tart from the pan and place onto a serving plate. Use a sharp knife to cut into slices and serve.