Https://youtu.be/QVFZ5RiqFJ0
Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
Melt peanut butter and white chocolate on a double-boiler or with a microwave.
Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.
