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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I’ve made this several times. Once in a tart pan, the rest in a springform pan. I get rave reviews!! This is a go to for me when I’m asked to bring something to a get together. Instead of peanuts, I use Reese’s peanut butter cups as a garnish. Great recipe! Glad I found it on FB.
Can this be made the day before?
Hi Sheila, Yes, no problem to make ahead. Enjoy!
Made this for my son’s birthday recently because a guest had an egg allergy so traditional cake was a no go. Everyone raved about it! It tastes like a big peanut butter cup only better :). I accidentally forgot the vanilla and it was still fantastic. Thanks for this great recipe!
THE most amazing peanut butter pie recipe ever. If you;re looking to wow your guests with a decadent dessert, this is the winner. It was a huge hit!
I made a half recipe of this in muffin cups (using liners) for my husband’s birthday. There are only four of us and I didn’t want leftovers taunting me in the fridge. He declared it to be the best thing he’s ever eaten and has asked me to make it for him every birthday for as long as he lives.
This is the bomb!!! I had the Bittersweet Chocolate Chips on hand and it gave it a nice rich chocolate flavor. I made this for my anniversary and thumbs up! Thank you for posting this! Your recipes are sensational!
This looks great, can’t wait to try it. But, just one question… Did Ghirardelli pay you to mention them? I am convinced that their chocolate is one of the worst. I like Callebaut and even Trader Joe’s which melts real nice and is cheap. Ghirardelli is too sweet, melts gritty, waxy, and not good flavor. Yet you see it mentioned all over. They must have a better marketing team than chocolatier I suspect.
Thanks for this!
-John
Hi John, I wish! Honestly, I like it–and it’s readily available at most large supermarkets.
Hi John! I agree with you. Callebaut is really the best chocolate but I’ve only seen it available for sale at a Whole Foods store. I used to have a small chocolate business and Callebaut is the chocolate I used.
This pie is YUM!! I cut the sugar to 3/4 cup to ease up on the sweetness and used 100% peanut butter and the flavor was epic. Great recipe!
I read through the recipe carefully but it does not say whether to spray the pan with non-stick spray before baking the crust. I guess it doesn’t hurt to spritz lightly, but if it is not necessary I would prefer to skip it.
Hi Trish, It’s not necessary to grease the pan. Enjoy!
Hi, how deep is the tart pan you used for the peanut butter cup pie?
About 1-1/2 inches deep