Description
This Peanut Butter Cup Tart combines a crunchy graham cracker crust with a creamy peanut butter filling, topped with smooth, melt-in-your-mouth chocolate.
Ingredients
Scale
- 1 and 1/3 cups graham cracker crumbs (about 10–11 full sheet graham crackers)
- 1/4 cup unsalted butter, melted
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 and 1/4 cups creamy peanut butter
- 6 ounces semi-sweet or bittersweet chocolate
- 3 Tablespoons creamy peanut butter
Instructions
- Preheat oven to 350°F (177°C).
- Make the crust: Stir together the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture tightly into a 9-inch tart pan.
- Bake for 13-15 minutes or until lightly browned. Remove from the oven and let cool for 15 minutes.
- Make the filling: Beat the softened butter until smooth. Add the powdered sugar, vanilla extract, and salt, then beat until combined.
- Add the peanut butter and mix until smooth.
- Spread the peanut butter filling evenly into the cooled tart crust.
- Make the topping: Melt the chocolate and peanut butter together until smooth.
- Pour the melted chocolate mixture over the peanut butter filling and spread evenly.
- Chill in the refrigerator for 4-6 hours, or until firm.
- Slice and serve once set. Store leftovers in the fridge for up to 1 week.
Notes
- Use high-quality butter for better flavor.
- Powdered sugar helps achieve a smooth texture.
- Save a bit of melted chocolate for drizzling if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg