Semi no-bake and packed with rich chocolate goodness and peanut butter flavors, this Peanut Butter Chocolate Tart is a show-stopping winner for everyone who favors this incredible combination.
Peanut butter and chocolate are about as classic of a dessert pairing as one can get. Now there are plenty of variations of this magnificent due, but I have to say that this peanut butter chocolate tart has to be among my favorites. The ease of putting this tart together is stupid easy. The crust bakes for eight minutes (and honestly you can skip it if you don’t have the time, I just find that it holds together better when baked), and the filling is comprised of rich ganache enveloping whole peanut butter cups beneath its surface. The top is adorned with plenty of peanut butter + oreo goodness, and truth be told this tart vanished within twenty four hours at my house. Trust me, this needs to be on your weekend dessert plans, so let’s make it.
What you’ll need to make this peanut butter chocolate tart:
Oreos (about 28 whole cookies with the fillings removed)
Granulated Sugar
Salted Butter
Heavy Cream
Semisweet Chocolate (chips or chunks, you can also chop up your favorite bar. I use Scharffen Berger chocolate in all of my baking)
Peanut Butter Cups
Toppings of choice: I did Oreos, Reese’s, chopped peanuts, and chocolate shavings
Making the Crust
This Oreo crust is made of three simple ingredients: Oreo cookies (with the fillings removed), granulated sugar, and melted salted butter. It comes together in just a few minutes, bakes for eight minutes, and is ready to use within 20 after that. You can make the crust ahead of time if you wish, but this dessert really is so simple to make in a time pinch. Your fridge or freezer will be your friend to help the cooling process, and also chilling before serving is great to allow the ganache to harden quicker. Now I actually prefer this dessert at room temperature, so I cooled it in the fridge and let a piece sit on my counter to enjoy once it warmed a bit. You can enjoy it however you’d like! Right from the fridge, at room temp, or even slightly warm (it would be the gooiest EVERRRRR).
Begin by placing your cookies, the sugar, and butter into a food Processor. Alternatively, you can use a gallon sized freezer bag and a rolling pin to crush your cookies, and then combine it all in a small bowl. Either way your crust will turn out wonderfully. Once the crust has been formed, gently press it into tart pan, using the back end of a medium sized measuring cup to flatten the bottom and shape the sides. Bake the crust at 350° for eight minutes, and allow it to cool completely before filling. You can pop the crust into the freezer for about 20 minutes to speed the cool time up.
Making the Ganache
This ganache is the same recipe that you will find in many of my baked goods. It is two parts semisweet chocolate to one part of heavy cream. This is the ideal ratio for ganaches as they are rich and creamy, yet still pliable once cooled. For this tart, I used one cup of semisweet chocolate chunks and a half cup of heavy cream. Warm the cream either on the stove top on medium heat until hot (but not bubbling so keep a close eye on it), or in the Microwave in a safe bowl on high for 60 seconds. Be cautious when you remove the bowl as it could be hot. Place the chocolate into the bowl of hot cream, and allow it to sit untouched for three minutes. Whisk the ganache until it is smooth and lump-free, about 30 seconds.
Putting it all Together
To assemble the tart, begin by lining the bottom of your Oreo crust with peanut butter cups. You can use any type of peanut butter cup that you prefer; I used the regular sized Reeses peanut butter cups. Fill the crust with the ganache, spooning it carefully over and around the peanut butter cups to fill in the spaces. Top the tart with your choice of goodies: I did crushed Oreos and chopped Reeses, plus some semisweet chocolate shavings and salted peanuts.
Refrigerate or freeze the tart for 30 minutes to allow the ganache to set. Serve right from the fridge or allow it to come to room temperature. Alternatively you can also serve it slightly warm, but the ganache will be gooey and the tart will be a bit harder to slice. It would be delicious though, and any way you slice it (😆), this tart is a winner.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Oreo makes a gluten free cookie that is also vegan (regular Oreos are surprisingly vegan!).
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Justin’s Dark Chocolate Peanut Butter Cups are certified organic, fair trade, and vegan. These are a great alternative for a dietary substitution or just a healthier option on the whole.
Scharffen Berger has a wonderful Oat Milk Chocolate Chunks with Coconut Sugar that would be an ideal vegan replacement in this recipe.
If you loved this Peanut Butter Chocolate Tart recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
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XO,
Heather
PS: Try this Peanut Butter Chocolate Pie if you’re a diehard PB Choc lover like yours truly. 😉
Peanut Butter Chocolate Tart
Ingredients
For the Crust:
- 1 ¾ Cups Oreo Cookies, crushed (about 28 cookies with the fillings removed)
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Ganache:
- 1 Cup Semisweet Chocolate (chunks or chips)
- ½ Cup Heavy Cream
Toppings:
- Crushed Oreos, Peanut Butter Cups, Peanuts, Chocolate Shavings, optional
Instructions
- To make the crust: To begin, scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
- Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so). Press the crust into a nonstick pan, or divide the crust into four small tart pans. Bake at 350° for 8-10 minutes. Remove the crust and and allow it to cool completely before filling.
- To make the ganache:Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm and but not boiling. Be cautious when removing it as it could be very hot. Add your semisweet chips or chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms.
- To assemble the tart: Begin by lining the crust with peanut butter cups of choice. Pour the ganache over the peanut butter cups, and smooth gently around, filling in the spaces between the cups. Top with crushed oreos and peanut butter cups, and semisweet chocolate shavings, salted peanuts. Toppings are optional but encouraged. Refrigerate for 30 minutes to allow the ganache to set. Serve cold or at room temperature. Store any leftovers in the refrigerator for up to five days. Enjoy!
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