Chocolate Peanut Butter Tart
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Think of this chocolate peanut butter tart as a grown-up version of a Reese’s Peanut Butter cup.
Whenever I’m in need of a decadent “wow” dessert, I make this quick-bake chocolate peanut butter tart modestly adapted from Food & Wine. With a chocolate wafer crust, rich peanut butter filling, and silky chocolate ganache topping, it tastes like a grown-up Reese’s Peanut Butter Cup. To get the pretty fluted edges, you’ll need a tart pan with a removable bottom, which you can find at any kitchen store or online (my local hardware store even sells them). If you don’t have one, you can also use a springform pan.
What you’ll need to make a chocolate peanut butter tart
How to make a chocolate peanut butter tart
Begin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.
Process until the cookies are finely ground and set aside.
In a medium microwave-safe bowl, melt the butter. Add the chocolate pieces.
Stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)
Add the cookie crumbs and stir until evenly combined.
Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.
Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.
Beat on medium speed until well-blended, a few minutes.
In another large bowl, using an electric mixer, whip the cream until stiff peaks form.
Add one-third of the whipped cream to the peanut butter mixture.
Beat on low speed to combine.
Add the remaining cream.
Using a large rubber spatula, fold until evenly combined.
The filling should be nice and light.
Spoon the filling into the crust.
Smooth the surface and refrigerate, uncovered, for about 1 hour.
Once the pie has cooled, make the chocolate topping. In a medium microwave-safe bowl, combine the chocolate with the heavy cream.
Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool until barely warm, stirring occasionally.
Spread the chocolate topping over the chilled peanut butter filling.
Sprinkle the chopped peanuts around the edges of the pie.
Chill, uncovered, in the refrigerator for 3 more hours.
To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knifer clean between each cut. Serve chilled.
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Chocolate Peanut Butter Tart
Think of this chocolate peanut butter tart as a grown-up version of a Reese’s Peanut Butter cup.
Ingredients
For the Crust
- 4 oz semisweet chocolate, chopped (best quality, such as Ghirardelli)
- 4 tablespoons unsalted butter, cut into tablespoons
- 2 cups cookie crumbs from Oreo baking crumbs, Dewey’s Brownie Crisp Cookies, Oreo Thins (no need to remove the cream), or Nabisco Chocolate Wafers
For the Peanut Butter Filling
- 8 oz cream cheese, at room temperature
- 1 cup smooth peanut butter (I use Skippy Natural)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy cream
For the Topping
- 4 oz semisweet chocolate, chopped (best quality, such as Ghirardelli)
- ½ cup heavy cream
- ¼ cup salted roasted peanuts, chopped
Instructions
- Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
- Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
- Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill, uncovered, in the refrigerator for 3 more hours.
- To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.
- Make-Ahead Instructions: This pie can be made a day ahead, then covered and refrigerated until ready to serve.
- Note: You can find a tart pan with a removable bottom at any kitchen shop or online. However, if you can’t your hands on one, you can also use a 10-inch springform pan and bring the crust about 1 inch up the rim (or for a 9-inch springform pan, bring the crust about 1-½ inches up the rim).
Nutrition Information
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- Per serving (10 servings)
- Calories: 703
- Fat: 50 g
- Saturated fat: 24 g
- Carbohydrates: 60 g
- Sugar: 46 g
- Fiber: 4 g
- Protein: 12 g
- Sodium: 221 mg
- Cholesterol: 76 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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So I have several peanut butter lovers at work and I wanted to try something different….this recipe is amazing and surprisingly simple. Like Jenn stated, it is everything you expect, just sinful!!
I was too lazy to hunt around for my tart pan, a 9in springform worked perfectly. Also, this isn’t a dessert to leave out, it does get soft quickly, so keep it cold in between servings, if there’s any left! It’s that good.
As always, another success!! thank you Jenn!!!
Made this pie for my daughter’s birthday dinner. It got rave reviews from all. Had to cheat a little on the time and it did not compromise the deliciousness or consistency of the pie. This is a keeper and I will make this a go to recipe. What is not to like, chocolate and peanut butter together!
Excellent recipe….so easy and a huge hit with everyone….. Thank you!
My daughter made this at our house for her fiance’s birthday which falls over Thanksgiving- absolutely amazing- tasted like an elegant reece’s peanut butter cup was a huge hit for the whole extended family!
I had my daughter make this as she is learning to cook -she was nervous when she saw the recipe- but I encouraged her and it came out picture perfect!!
Okay, this was just crazy insanely-head-bangingly good. But that crust filled my entire tart pan-with-a-removeable-bottom. I had to tie a parchment paper collar around the tart to contain the 3+ cups of filling. That’s a LOT of filling! Next time I’ll make it in a springform pan.
Hi,
I hope you are doing well! I am making your chocolate peanut butter pie for Thanksgiving. Can I make it 2 days ahead? Also, I need to buy a tart pan. Where do you recommend I get one?
Many thanks!
Marnie
Hi Marnie! The crust might get a little soft, but it’s not a big deal — I think it will be fine. Williams Sonoma sells nice tart pans and they are very inexpensive. Here’s a link: http://www.williams-sonoma.com/products/7302/?catalogId=68&sku=7302&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&gclid=CjwKEAiA7ZajBRCpur2xi47n1zkSJADqV2Wlq0oZLpAUW8evFifUn7hRzj10_Fxxdjx7yKe0G8GlqhoCfXzw_wcB&kwid=productads-plaid
Hope that helps!
can this pie be freezed?
Thank you
Unfortunately, I don’t think this pie would freeze well. Sorry!
I have frozen this pie in individual slices and it works perfect! Honestly it tastes even better after a couple of days in the freezer. Amazing
Jenn,
Don’t have a microwave in the house we just moved into. Can the ganache be made on top of the stove?
Absolutely, Just make it in a double boiler over gentle heat.
No one mentioned using crunchy (extra crunchy!) peanut butter. Will it work just as well?
I prefer smooth but if you like extra crunchy, it will work.
I made this pie for a Fall Pie Contest and won first prize! I felt a little guilty because it was one of the easiest pies that I have ever made. As one reader suggested I garnished with chopped Reese’s mini’s. I then added extra whole wrapped Reese’s mini cups around the plate which was a big draw for the kids. I credited your website for the recipe but now everyone thinks I’m the expert pie maker! So funny!!!! Thanks for another wonderful recipe!