This Chocolate Peanut Butter Tart is incredibly rich and velvety smooth. With a chocolate graham cracker crust and a simple peanut butter and chocolate filling, this is the ultimate beloved combination dessert.
Oh my gosh, this tart. I am not sure why, but I do not make enough chocolate and peanut butter desserts. This chocolate peanut butter tart is EPIC! An incredibly rich, creamy and smooth filling with a satisfying chocolate graham cracker crust, this is the ultimate dessert. Since it is so rich, a small sliver will do just fine. Which means it will feed a number of people, or satisfy your beloved combination all week. Let’s talk about what you’ll need and how to make it.
- graham cracker crumbs- you can sub graham crackers if needed
- coco powder- I used dutch processed, but any unsweetened kind will suffice
- butter- always unsalted
- bitter sweet chocolate- Ghiradelli is my favorite brand
- heavy cream
- peanut butter- don’t use the natural kind here
Make the Chocolate Peanut Butter Tart
First, whisk together the graham cracker crumbs and coco powder. Melt the butter and toss with the graham cracker crumb mixture with a fork until coated. Press the mixture into desired tart pan. Place in the refrigerator to set for about 30 minutes.
Meanwhile, chop the chocolate and place in a heatproof bowl. You’re going to melt the chocolate ganache style. Bring the heavy cream to a simmer in a small saucepan. Pour over the chopped chocolate and let it sit for a minute or two. Whisk until the chocolate has melted completely and is nice and velvety smooth. Whisk in a little peanut butter until it has melted and is smooth.
Pour the mixture into the prepared crust. If you want designs on the top, warm some peanut butter in a small saucepan or in the microwave. Dot the warmed peanut butter over the filling and run a toothpick through to create hearts or a swirl design. Stick in the fridge and allow the whole thing to chill for at least one hour to let the chocolate harden. Slice and serve!
Simple, minimal ingredients and an absolute killer of a dessert. Your friends will think you worked all day to make this super simple no-bake tart.
Notes and tidbits
Do not use natural peanut butter in this dessert. The natural oil separation that occurs may make your tart runny and not harden the way it’s supposed to.
If you don’t have or want to use graham cracker crumbs, use crackers instead. Simply crush with a rolling pin in a bag or pulse in a food processor until finely chopped. Just know the crust may be slightly sweeter when using crackers.
If you don’t have a rectangular tart pan, use a round one instead. You also could use a pie plate for this dessert.
Other recipes you may be interested in
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup coco powder
- 6 Tablespoons unsalted butter, melted
For the filling
- 8 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup creamy style peanut butter
For the optional decoration
- 2-3 Tablespoons creamy style peanut butter
- Have ready a13x4-inch tart or a 9-inch circle tart pan.
- In a medium bowl, whisk together the graham cracker crumbs and coco powder. Stir in the melted butter with a fork until the crumbs have been moistened. Press evenly up the sides and on the bottom of the tart pan. Place in the refrigerator for 30 minutes.
- Once the crust has chilled, place the chopped chocolate in a heat proof mixing bowl. Bring the heavy cream to barely a simmer in a small saucepan set over medium-high heat. Once the edges of the cream are just bubbling, pour over the chocolate. Let sit for 2 minutes.
- Whisk the chocolate until melted and creamy, then whisk in the peanut butter until combined. Pour the the mixture into the chilled crust, smoothing if necessary.
- To do a decorative design, warm 3 tablespoons of peanut butter over the stove or in the microwave, just until runny. Using a spoon, dot tiny amounts of the peanut butter over the crust. Run a toothpick through each dot to create a heart or swirled patterns.
- Place in the refrigerator for at least 1 hour or overnight to allow the chocolate to set. Slice and serve.
This will last covered in the refrigerator up to a week.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 568
Nutritional information is only an estimate.