Melt the butter and add to the cookie crumbs. Mix until well combined. Press this mixture on the bottom and up the sides of a greased 9” tart pan with a removable bottom, set aside. Bake crust in 375 oven for 10minutes, remove and cool on rack.

To make the peanut butter filling beat the cream cheese and 1/2 cup sugar with a hand mixer until smooth. Add in the vanilla and the melted peanut butter chips. Stir until well combined.

Pour the peanut butter mixture into baked/cooled crust and refrigerate uncovered for about an hour.

For the topping, heat the cream to a simmer, turn off heat and add the chocolate chips and let stand without stirring for about 5 minutes. Then stir until all the chocolate has melted. Spread the chocolate topping over the chilled peanut butter filling and top with the Reeces Buttercup pieces and a few salted peanuts. Chill for 2-3 hours more.

When ready to serve, remove the rim from the pan. Use a sharp “warm” knife to cut tart into wedges.