Snickers Caramel Tart

As seen on

Sally’s

Total Time

2 hours, 45 minutes

Prep Time

45 minutes

Cook Time

20 minutes

Rating

(6)

Ingredients

serves 8-10

1 and 3/4 cups (220g) salted roasted peanuts, divided*
1 cup (125g) all-purpose flour (spooned & leveled)
2 Tablespoons (25g) light brown sugar
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
3 Tablespoons (45ml) ice water
homemade salted caramel* (see note)
6 ounces milk or semi-sweet chocolate, coarsely chopped
2 Tablespoons (31g) creamy peanut butter
optional: chopped Snickers bar, crushed peanuts, extra caramel for topping

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 350°F (177°C). Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs. Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Line the crust with aluminum foil or parchment paper and add pie weights. If you do not have pie weights, prick the crust a few times with a fork so no air bubbles form.

Step 2

Bake (with pie weights) for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.

Step 3

Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust.

Step 4

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. Spread over caramel nut filling. Garnish with optional toppings, if desired.

Step 5

Chill in the refrigerator, uncovered, for 2-3 hours or until set. Store leftovers in the refrigerator.

Chef’s notes

Make Ahead & Freezing Instructions:

This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving. If the caramel is too firm, let it sit at room temperature for a couple hours before cutting. Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days. You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature to soften the caramel before serving.

Peanuts:

I suggest salted roasted peanuts for best flavor. You can use unsalted if you prefer, see next note + use 1 teaspoon salt in the crust.

Chocolate:

You need 6 ounces of pure chocolate. Pure baking chocolate is sold in 4 ounce bars, so you need 1.5 bars. I recommend Baker’s or Ghirardelli brands, both solid in 4 ounce bars in the baking aisle. Instead, you can use 3/4 cup chocolate melting wafers (I like Ghirardelli brand) or chocolate chips. Nestlé Toll House milk chocolate chips work wonderfully here!

Caramel:

If you use salted peanuts as suggested, reduce salt in salted caramel sauce to 1/4 teaspoon. If you are using unsalted peanuts, follow the salted caramel recipe as listed with 1 teaspoon of salt. You’ll need 1 cup of salted caramel, which is the entire recipe.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Snickers Caramel Tart

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

More recipes by Sally’s