Metode:

For crust:

• Pulse cookies in a food processor until finely ground.
• Transfer to a bowl.In a microwave-safe bowl, melt butter and chocolate in a microwave in 30 second bursts on half power until just melted.
• Stir until smooth.
• Pour into bowl with cookie crumbs and fold until evenly moistened.
• Dump crumbs into a tart pan with removable bottom.
• Press firmly to pack the crust on the bottom and up the sides of the pan.
• Freeze crust for 30 minutes to set.

For Peanut Butter Filling:

• In a microwave safe bowl, melt white chocolate and peanut
• butter in a microwave in 30 second bursts on half power until just melted.
• Stir until smooth.Coarsely chop peanut brittle; there should be some crumbs and some large pieces, but ideally nothing bigger than a grain of pearl couscous.
• Add to melted white chocolate mixture and stir until evenly incorporated.
• Pour into frozen crust, spreading into an even layer.
• Return to freezer for another 30 minutes or until fully set.

To prepare ganache topping:

• Place finely chopped chocolate in a medium heat-proof bowl.
• Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil).
• Pour over chopped chocolate and let sit for 30 seconds.
• Gently whisk the warm cream and the chocolate, starting in the very center and stirring in a small circle until you have a pocket of shiny ganache.
• Then slowly expand your strokes in concentric circles until the rest of the cream is incorporated and the chocolate is fully melted.
• If your chocolate isn’t completely melted, place the bowl on top of a pot of gently simmering water for about 30 seconds just to warm it slightly; continue to slowly stir until chocolate is fully melted.
• Add Bwell olive oil, slowly whisking until incorporated.
• You don’t want to whisk too fast or you risk breaking the ganache.
• Once ganache is smooth and olive oil is fully incorporated, pour ganache over top of frozen peanut butter filling, spreading it into an even layer.
• Tap the pan a few times on the countertop to remove any air bubbles. 
• Refrigerate until ganache is fully set, at least 2 hours or overnight.
• Keep chilled; let come to room temperature for no more than 15 to 20 minutes prior to slicing and serving.
• Tart will keep, covered in the refrigerator, for up to 1 week
• Garnish with caramel popcorn, coarsely chopped Astros, toasted marshmallow.