Crunchy Peanut Butter Chocolate Tart. With a crunchy peanut butter filling and creamy chocolate ganache nestled in a sweet and salty chocolate cookie crust, it's like a giant peanut butter cup, but bigger and so much better. Sweet and salty, creamy and crunchy, rich and nutty… this tart has a little bit of everything. The combination of flavors in this salty peanut butter chocolate tart are familiar and crowd-pleasing.
No oven is needed for this crunchy peanut butter chocolate tart. For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. You can have Crunchy Peanut Butter Chocolate Tart using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Crunchy Peanut Butter Chocolate Tart
- Prepare 200 g (2 cups) of graham cracker or digestive biscuit crumbs.
- It's 113 g (1/2 cup) of unsalted butter.
- Prepare 50 g (1/4 cup) of dark or semi-sweet chocolate chips.
- Prepare 200 g (3/4 cup) of smooth or crunchy peanut butter.
- It's 100 g (1/2 cup) of white chocolate chips.
- You need 200 g (1 cup) of dark or semi-sweet chocolate chips.
- You need 100 g (1/2 cup) of heavy whipping cream.
- It's of toffee bits topping (optional).
Stir in sour cream and vanilla. Think of this chocolate peanut butter tart as a decadent, grown-up version of a Reese's Peanut Butter cup. Rich chocolate ganache, light peanut butter middle, crunchy chocolate crumb crust, completely indulgent and heavenly. Go check out these heavenly Reeses Peanut Butter Fudge Brownies - you won't regret it!
Crunchy Peanut Butter Chocolate Tart step by step
- Https://youtu.be/QVFZ5RiqFJ0.
- 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 removable 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..
- 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..
- 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..
This isn't one of the deserts I made her, though I did make her another kind of tart, in addition to some other things. Chocolate Peanut Butter Tart, Tagalongs-Style Adapted from Tasting Table. Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted Despite that egregious substitution it came out AMAZING! I also only had crunchy peanut butter and. With a crunchy peanut butter filling and creamy chocolate ganache nestled in a sweet and salty chocolate cookie crust, it's like a giant peanut butter cup, but bigger and so much better.
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