Peanut Butter Cup Tart

by Shawnda on April 21, 2011

in Desserts,Pies and Tarts

Peanut Butter Cup Tart

This is the final recipe in our feature of Simply Suppers, by Jennifer Chandler. We managed to narrow 5 excellent recipes down to 3 to showcase this week. There might have been some Rock-Paper-Scissors involved but there was no debate about sharing this dessert. It looks like a giant peanut butter cup that’s covered in smaller peanut butter cups. We both absolutely love chocolate + peanut butter. How could we not publish this one?

The crust is very Oreo-like, made from crushed chocolate wafers (which my store doesn’t carry… so I just made my own). The top coating of rich chocolate ganache is garnished with peanut butter cups. And the filling? The center is my favorite part. A light and creamy peanut butter-cream cheese mixture that’s reminiscent of one of my all-time favorite frostings.

I wish I had more to say about the dessert. I mean, it’s chocolate and peanut butter. What else matters :)

Peanut Butter Cup Tart

Peanut butter and chocolate come together for an indulgent dessert.


  • 9 oz chocolate wafer cookies (1 box)
  • 2 oz bittersweet chocolate, coarsely chopped
  • 5 Tbsp butter, melted and cooled to room temp
  • 8 oz cream cheese, room temp
  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup heavy cream
  • 4 oz semisweet chocolate, chopped
  • 1 Tbsp butter
  • 1/2 cup heavy cream
  • 6 peanut butter cups, coarsely chopped


  1. Preheat oven to 325.
  2. In a food processor, finely grind the cookies and bittersweet chocolate.
  3. Add the butter and pulse until well incorporated and moist clumps form
  4. Transfer to a 9-inch tart pan with a removable bottom. Press the crumbs evenly into the bottom and up the side.
  5. Bake until set, about 8 minutes. Cool completely on a wire rack.
  6. In the bowl of an electric mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
  7. In another bowl, beat 1 cup heavy cream until stiff. Fold the whipped cream into the peanut butter mixture until well combined.
  8. Evenly spoon into the cooled crust. Place the tart in the fridge to set while making the topping.
  9. Place the semisweet chocolate, 1 Tbsp butter, and remaining cream in a heatproof bowl. Microwave in 30 second burts until hot. Whisk until smooth.
  10. Pour the chocolate evenly over the tart. Garnish the edges with chopped peanut butter cups.
  11. Refrigerate until set, at least 4 hours.


Yields: 8 Servings

Adapted from Simply Suppers, by Jennifer Chandler

Estimated time: 1 hour

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