Tarta de Galleta de Cacahuete Muy Cargada

Ingredientes

• 1/2 cup unsalted butter (1 stick, melted)
• 1 large egg
• 1 cup light brown sugar (packed)
• 1 tablespoon vanilla extract
• heaping 1/3 cup creamy peanut butter
• 1 cup all-purpose flour
• 1/2 teaspoon salt (or to taste)
• 1/2 cup brown and orange fall-themed sprinkles (substitute with chocolate jimmies)
• 1/2 cup Reese’s Pieces (plus more for sprinkling)
• about 10 to 12 miniature peanut butter cups (unwrapped)

Preparación

1. 1

   Preheat oven to 350F, spray a 9-inch glass pie plate with cooking spray; set aside.

2. 2

   To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.

3. 3

   Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

4. 4

   Add the peanut butter and stir to combine.

5. 5

   Add the flour, salt, and stir until just combined, don’t overmix.

6. 6

   Add the sprinkles and stir to combine.

7. 7

   Add the Reese’s Pieces and stir to combine.

8. 8

   Turn batter out into prepared pan, smooth the top lightly with a spatula, and add the peanut butter cups, evenly spaced over the surface. Push them down so that they’re flush with the dough.

9. 9

   Evenly sprinkle 1 to 2 tablespoons of extra Reese’s Pieces over the surface for visual appeal, lightly tapping them down.

10. 10

    Bake for about 26 to 29 minutes, or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

11. 11

    Allow pie to cool on a wire rack for at least 30 minutes before slicing and serving.