1 ½ cups Oreo crumbs
4 tablespoons butter, melted
6 ounces peanut butter chips
1 cup heavy cream, divided
6 ounces chocolate chips
12-15 mini Reese’s, quartered
In the bowl of the food processor, add the Oreo pieces and process until fine crumbs. In a small bowl, add the Oreo crumbs and the melted butter. Mix until combined.
Spray a 9- inch tart pan, with a removable bottom, with non-stick cooking spray. Press the cookie mixture evenly into the bottom and up the sides of the tart pan. Set aside.
Put the peanut butter chips into a microwave safe bowl. Add ½ cup of the heavy cream. Microwave the mixture until the cream just begins to boil, about 1-2 minutes. Remove from the microwave and whisk until smooth.
Pour the peanut butter mixture into the tart pan and spread evenly over the crust. Refrigerate about 15 minutes or until fairly firm.
Place the chocolate chips in a small saucepan. Add the remaining ½ cup cream and stir over medium heat until completely melted and smooth, whisking constantly.
Remove from the heat and pour the chocolate ganache over the peanut butter and spread in a smooth layer.
Top with the chopped peanut butter cups. Refrigerate until firm, about 1 hour.