Recipe: peanut butter tart(s)

vicki,

i know a recipe quite close to what you described but the book is not with me at the momnet. i can only get back to you possibily on tues. but if you are pressing for time, these are what i have found for you. please have a look.
they aren't exactly what you want, i think. but they might just give some ideas...
eggy/m'sia
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Chocolate and Peanut Butter Candy Pie

1 9-inch pie crust
CHOCOLATE FILLING:
1 cup whipping cream
5 tablespoons butter
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
2 tablespoons light corn syrup

PEANUT BUTTER FILLING:
2/3 cup peanut butter
4 oz. cream cheese, softened
3 tablespoons butter, softened
3 oz. white baking bar or almond bark, melted
1 cup powdered sugar

GARNISH, IF DESIRED
1/2 cup coarsely chopped unsalted dry roasted peanuts

Heat oven to 450'F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450'F. for 9 to 11 minutes or until lightly browned. In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set. In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie.
Refrigerate at least 2 hours or until firm. Store in refigerator. 12 servings.
TIP: For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice.

Or this one?

Peanut Butter Pie with chocolate crust

CRUST:
1-1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs, optional

Combine crust ingredients; press into a 9-in. pie plate. Bake at 375'F for 10 minutes. Cool in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. Yield: 8-10 servings.