With a potato chip crust.
Those of you who’ve been here for a while know my love for riffing on that classic pairing:
And even hamantaschen.
What’s funny is that you’ll never catch me eating just a plain pb&j, so I can only assume it’s the bread that’s the deal breaker because I’m obviously a fan of those flavors!
I thought it would be fun to make a swirly pb&j tart to finish off this series, and since EVERYONE KNOWS that potato chips are an essential component to any proper sandwich, I made you a potato chip crust too.
As I said, ZOMG.
The whole shebang can be made at least a week in advance, sitting snugly in your freezer till ready to serve.
How about you? Are you team “Lemon” or nah?
13 tablespoons butter at room temperature, divided
8 ounces kettle style potato chips
1/4 cup flour
1 1/2 cups smooth peanut butter
1 1/2 cups confectioner’s sugar
1/4 cup strawberry jelly
Melt 5 tablespoons of the butter and set aside.
Pulse the potato chips in your food processor till very fine crumbs form. Add the melted butter and the flour and pulse again till ingredients are well combined. Press the mixture into the bottom of a 9″ tart pan with a removable bottom; freeze for at least one hour (or overnight).
Pre-heat the oven to 350 degrees. Bake the crust for 15 minutes, or till just starting to color. Cool on a wire rack.
While crust is cooling beat the remaining 8 tablespoons butter, the peanut butter and confectioner’s sugar till smooth and fluffy. Spread evenly into your cooled crust. Dollop spoonfuls of the jelly on top and use a skewer or thin knife to swirl. Freeze till ready to serve.
Pro-tip: I learned this little tip years ago – to easily remove your tart from a pan with a separate bottom, place it on a medium-large sized can. Gently but firmly press down on the top edges of the pan to loosen it from the base, then slide the base onto a serving plate or platter.
This delicious recipe brought to you by Sheri Silver
Find TONS more sweet treats on Pinterest!