This chocolate peanut butter tart was so easy peasy to make. I’m pretty sure it took me longer to eat a piece than it did for me to make it. If you are a fan of chocolate and peanut butter, I triple dog dare ya to make this recipe. I mean, it’s not the healthiest recipe by any means but you can really just jog an extra mile the next day. It will be worth it.
I have owned a tart pan for years but I think I have only used it ONE.WHOLE.TIME. I think it’s time to get that out and make more in the pan.
My little one really does love helping in the kitchen. She helped me put the cookies in the food processor but quickly decided the cookies smelled so good that she needed to eat one (then two and then..yeah you get the point). She got the boot!
Let me show you how easy this recipe is. Grab some peanut butter cream cookies (like Nutter Butter) and a half stick of chilled butter and pulse together. When crumbed into pea sized shape, form into the tart pan and make sure to go up the sides. I actually used drinking glass to press down to ensure it was packed in tight. I put the crust in a 375°F oven for about 12 minutes. When finished baking, I allowed the crust to cool.
Next I placed a 10 oz bag of milk chocolate chips into a bowl placed over a sauce pan with simmering water (double boiler) and allowed the chocolate to melt. I then added in 1 cup of creamy peanut butter. Once all of that was melted, I added in 3/4 cups of heavy whipping cream. Stir this in a little at a time and you’ll get a super smooth texture. THAT’S it.
Now add that yummy, rich mixture into the cooled crust, top with some chopped peanuts if you’d like (I did) and refrigerate for about 1-2 hrs before serving.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 8-9 oz peanut butter sandwich cookies About 20-22 cookies
- 1/2 stick unsalted butter cubed
- 1 pinch salt
- 1 1/4 cups milk chocolate chocolate chips
- 1 cup creamy peanut butter
- 3/4 cup heavy whipping cream
- chopped peanuts to sprinkle on top
Ingredients
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- Preheat oven to 375°F
- With a food processor, add in peanut butter sandwich cookies and pulse until they resemble a small pea. When this is done, add in a pinch of salt and the cold, cubed butter.
- Add the crushed peanut butter cookies to tart pan and press firmly on the bottom of the pan as well as up the sides. To ensure the mixture is packed, you could use a drinking class or measuring cup.
- Place in oven for 13-15 minutes or when the crust is golden brown. Remove from oven and allow to cool.
- Over a double boiler, melt chocolate and peanut butter.
- Once the mixture has completely melted, take the chocolate and peanut butter mixture off the double broiler. Whisk in the cream, little by little until completely incorporated.
- Pour the complete mixture in the tart pan.
- Chop a handful of peanuts and put on top of chocolate mixture.
- Put in refrigerator for 1-2 hours to allow the topping to harden to cut.