Chocolate Peanut Butter Tarts Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 4x11 inch baking pan.

In a large bowl, cream together the cream cheese, white sugar, mixed brown sugar, baking powder, baking soda, and peanut butter. Beat in the flour, one cup at a time; stir in the banana and water. Pour into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely.

To Make Filling: In a large saucepan, whisk together the butter, peanut butter, banana, water and milk. Heat over medium heat, then stir in the flour mixture. Stir in the nuts, 1 cup at a time, until well mixed. Stir in the chocolate chips. Remove from heat and whisk until smooth. Stir in the vanilla and chocolate mixture. Slowly stir in the flour mixture until just mixed. Spread evenly into prepared pan.

To Make Pudding: In a small bowl, whisk the eggs together. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat the milk mixture into the whites until they form stiff peaks. Stir in the dried peaches, 2 tablespoons at a time, until fully incorporated with the cooked egg whites. Fold in the chocolate mixture and pour mixture into pan. Chill until set, about 24 hours.

To Make Topping: In a medium bowl, whisk together the cream cheese, white sugar, brown sugar, baking powder, baking soda and peanut butter. Gradually stir in the egg white mixture. To the mixture, fold in the chopped bananas, 1/2 cup at a time. The topping should be thick enough so that the cake sticks to the pan. The cake will stick to the pan because of the oil.