Instructions

1. Add all the Oreos (cream and all) to a food processor and whiz until the biscuits become fine crumbs. Then add your melted butter and whiz again. Give the mixture a good stir with a spatula and then dump into a 9-inch tart pan.
2. Carefully press the crumbs into the bottom and side of your pan as evenly as you can. Once you are done, pop the base into the fridge.
3. Add peanut butter, butter and icing sugar to a large mixing bowl. Beat together on low using an electric mixer until combined. Add the milk and then turn the speed up a little and whizz until your mixture becomes nice and smooth.
4. Pour peanut butter mixture over the Oreo crust and spread out as evenly as you can. Pop into the fridge.
5. To make your ganache, roughly chop your chocolate and butter and place in a small bowl. In a separate bowl, heat your cream in the microwave or use a saucepan on a low heat on the stove, until it is hot to the touch but do not boil.
6. Pour hot cream over chocolate and butter and cover with a plate and leave for five minutes.
7. Gently whisk the chocolate mixture until smooth. If it is still a little lumpy, you can microwave the mixture for 10-20 seconds and whisk again. Once smooth, pour the chocolate ganache into your prepared tart pan.
8. Then gently press your peanut butter cupss into the ganache. Pop into the fridge for 3-4 hours or overnight to set. Cut into slices and serve.