Crust:
1c. flour
1/4 c. sugar
2 T. confectioners sugar
1/4 tsp. salt
1 stick(8 Tablespoons) unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten
Filling:
1/2 c. chunky peanut butter
1/4 c. sugar
1/4 c. brown sugar
1/2 c. light corn syrup
1/3 c. peanuts
3 1/4 T. flour
Topping:
1 1/2 c. semi sweet chocolate chips
For Crust: Toss flour, sugar, confectioners sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the eggs yolk over the dry ingredients and pulse until the dough forms clumps and curds stop before the dough comes together in a ball. Press into a mini muffin pan and baker for about 12-15 min. until golden brown. Cool.
For Filling: In a sauce pan over medium heat mix the sugars, corn syrup and peanut butter. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the flour. Then add the peanuts and stir until the peanuts are evenly coated. Once the crust's are done cooling add the filling, fill all the way to the top.
Topping; Melt chocolate chips over low-medium heat until melted until smooth stirring constantly.Or microwave till melted stirring every minutes till smooth. Spread on top of the peanut mixture and put in freezer until hard. When very cold and hard remove from freeze till room temp. Serve!
