Peanut Butter Chocolate Tart

Peanut Butter Chocolate Tart

I was looking for ways to use up my peanut butter before it expired, and peanut butter chocolate tart is a perfect recipe for it. There is no baking involved and we only need a few ingredients.

Peanut butter chocolate tart

This peanut butter chocolate tart has a resemblance to those little peanut butter cups. It has creamy peanut butter filling covered in chocolate. Here we just have an added crunch from the easy-peasy biscuit crust.

For the most part, we only need to heat and melt ingredients, which can be done easily with a stovetop double-boiler or microwave. The most crucial part is to finely crush the biscuit crumbs and press them real tight onto the pan, or else it will come apart when unmolded.

As for mine, I could have done a better job with the crust. It was still somewhat fragile because I rushed and did not process the crumbs until fine. In case you do not have a food processor available, a rolling pin or anything to roll a bag of crackers will do for crushing the crumbs.

Another recipe that involves chocolate and crunchy crust: muffin-tin mochi brownies

Peanut butter chocolate tart

Peanut Butter Chocolate Tart
5 from 1 vote
Course Dessert
Servings 1 9-inch (23cm) tart


  • 200 g (2 cups) finely-crushed graham cracker or digestive biscuit
  • 113 g (½ cup) unsalted butter
  • 50 g (¼ cup) dark or semi-sweet chocolate chips
  • 200 g (¾ cup) smooth or crunchy peanut butter
  • 100 g (½ cup) white chocolate chips
  • 200 g (1 cup) dark or semi-sweet chocolate chips
  • 100 g (½ cup) heavy whipping cream
  • toffee bits topping (optional)


Crust base layer

  • Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
  • Transfer mixture into a loose-bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.

Peanut butter layer

  • Melt peanut butter and white chocolate on a double-boiler or with a microwave.
  • Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.

Chocolate ganache layer

  • Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
  • Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
  • Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.