Peanut Butter Cup Tart

As seen on

Sally’s

Total Time

5 hours (includes chilling)

Prep Time

45 minutes (includes crust cooling)

Cook Time

15 minutes

Rating

(13)

Ingredients

serves 8-10

1 and 1/3 cups (160g) graham cracker crumbs (about 10–11 full sheet graham crackers)
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2 Tablespoons (25g) granulated sugar
6 Tablespoons (85g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 and 1/4 cups (315g) creamy peanut butter
6 ounces (170g) semi-sweet, bittersweet, or milk chocolate
3 Tablespoons (45g) creamy peanut butter

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat oven to 350°F (177°C).

Step 2

Stir the graham cracker crust ingredients together. Pour into a 9-inch tart pan and pack in very tightly. Bake for 13–15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for 15 minutes before adding the filling.

Step 3

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.

Step 4

Spread filling evenly into tart crust. Set aside as you prepare the topping.

Step 5

Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling.

Step 6

Chill in the refrigerator, uncovered, for 4–6 hours (or up to 2 days) before slicing. If chilling for longer than 6 hours, cover it.

Step 7

Cover leftovers tightly and refrigerate for up to 1 week.

Chef’s notes

You can bake and cool the crust up to 3 days in advance. Cover and refrigerate until ready to fill. You can also assemble the entire tart, cover, and refrigerate for up to 2 days before serving. Tart freezes well up to 3 months. Thaw in the refrigerator before serving.

Feel free to swap out the graham cracker crust for an Oreo cookie crust. Reduce butter to 3 Tablespoons and leave out the sugar.

If using crunchy peanut butter, note it will have a different texture. Processed peanut butter is recommended for best results.

For the chocolate, use pure baking chocolate or chocolate melting wafers.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Peanut Butter Cup Tart

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Chef’s notes

More recipes by Sally’s