Blitz all of the Oreos to a fine crumb (I used a food processor), and mix in the melted unsalted butter.
Press this into the sides and base of a 23cm pie/flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold the filling once removed.
Refrigerate for now.
Chop the milk and dark chocolates up finely and put into a large bowl with the unsalted butter in small cubes.
In a small pan, heat the double/heavy cream until just before boiling point (it will start bubbling at the sides).
Once hot, pour the hot cream over the chopped chocolate and cubed butter, and whisk until smooth! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time – but give it a chance by whisking first as the whisking will help melt the chocolate.
Once the mixture is smooth, spread the peanut butter onto the bottom of the Oreo base (it might be worth heating it for 10 seconds in the microwave so its easier to spread).
Once on, pour the chocolate and cream mix on top.
Add the mini peanut butter cups to the top (like you can see in my pictures), and add on your sprinkles.
Leave to set for 3-4 hours, or overnight.
Carefully remove from the tin, serve with a dollop of cream, or on its own, and enjoy!
I use Callebaut chocolate in my bakes, but any good quality chocolate will work fine!
I used a mixture of dark & milk chocolate in this dessert as I love the chocolatey combination it creates, but you can easily use all of one or all of the other!
You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 3 tubes of Oreos, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!