Best 9 Peanut Butter Cup Tart Recipes

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Indulge in a symphony of flavors with our tantalizing Peanut Butter Cup Tart recipe, a delightful treat that combines the irresistible taste of peanut butter and chocolate. This delectable dessert features a creamy peanut butter filling nestled within a rich chocolate cookie crust, topped with miniature peanut butter cups for an extra layer of indulgence. With a no-bake option for a quicker preparation, this tart offers a delightful combination of textures and flavors that will satisfy any sweet tooth. But that's not all! Our article also includes two additional recipes for peanut butter cup lovers: a luscious Peanut Butter Cup Pie and a decadent Peanut Butter Cup Cheesecake. Each recipe offers a unique twist on the classic combination, ensuring there's something for everyone to savor. Whether you prefer a traditional tart, a creamy pie, or a luxurious cheesecake, our collection of peanut butter cup recipes guarantees an unforgettable dessert experience.

Here are our top 9 tried and tested recipes!

PEANUT BUTTER CUP TART



Peanut Butter Cup Tart image

Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 15

35 chocolate wafers (8 ounces), broken into pieces
6 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
Pinch of kosher salt
1 1/4 cups confectioners' sugar
6 tablespoons unsalted butter, cut into pieces
3 tablespoons heavy cream
3/4 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
10 ounces semisweet (55 to 61 percent cacao) chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream
Lightly sweetened whipped cream, for serving (optional)
Peanut brittle, chopped, for serving (optional)

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
  • Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
  • Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
  • Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

GIANT PEANUT BUTTER CUP RECIPE BY TASTY



Giant Peanut Butter Cup Recipe by Tasty image

Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 4

4 cups milk chocolate chips, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
8 tablespoons butter, softened

Steps:

  • In a small bowl, place half of the chocolate chips.
  • Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  • Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  • Refrigerate until set.
  • In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  • Pour the peanut butter into the tart pan and smooth the surface.
  • Melt remaining chocolate and pour over the peanut butter.
  • Smooth out the chocolate making sure it covers the entire surface.
  • Refrigerate until set, about 1 hour.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams

PEANUT BUTTER CUP TART WITH CHOCOLATE COOKIE CRUST



Peanut Butter Cup Tart with Chocolate Cookie Crust image

Peanut butter cups are iconic. They're a childhood favorite for Ali. Okay, who are we kidding--they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.

Provided by Jet Tila

Categories     dessert

Time 2h10m

Yield One 9-inch tart

Number Of Ingredients 15

1 1/2 cups (170 g) chocolate wafer cookie crumbs
1/4 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, melted
1 1/4 cups (325 g) chunky peanut butter
5 tablespoons (70 g) unsalted butter, softened
3/4 cup (90 g) confectioners' sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons (30 ml) whole milk, or more as needed
1 1/2 teaspoons (8 ml) pure vanilla extract
5 ounces (142 g) good-quality semisweet chocolate, roughly chopped
1/3 cup (80 ml) heavy cream
2 tablespoons (28 g) unsalted butter
1 1/2 tablespoons (23 ml) light corn syrup
3/4 cup (110 g) chopped roasted, salted peanuts, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
  • To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
  • To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator.

PEANUT BUTTER CUP COOKIES



Peanut Butter Cup Cookies image

These cookies have a sweet peanut butter cup center.

Provided by BUCHKO

Categories     Desserts     Cookies

Time 1h35m

Yield 40

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  • Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g

PEANUT BUTTER CUP COOKIES (TARTS)



Peanut Butter Cup Cookies (Tarts) image

I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

36 reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream peanut butter, butter, sugar and brown sugar until fluffy.
  • Add egg, vanilla, flour, baking soda and salt' mix well.
  • Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
  • Bake 8-10 minutes at 375°F.
  • When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
  • Allow to cool completely before removing cookies from the tin.

CHOCOLATE PEANUT BUTTER MOUSSE TARTS



Chocolate Peanut Butter Mousse Tarts image

We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 tarts.

Number Of Ingredients 18

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

Steps:

  • In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

GIANT CHOCOLATE PEANUT BUTTER CUP



Giant Chocolate Peanut Butter Cup image

What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness-and a tastier homemade version of it-blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.

Provided by Genevieve Ko

Categories     Dessert     Peanut Butter     Chocolate     Candy     Halloween

Yield Serves 16-20

Number Of Ingredients 9

Nonstick vegetable oil spray
18 ounces milk, semisweet, and/or bittersweet chocolate (preferably 40-60% cacao), chopped
1 tablespoon plus 1 1/2 teaspoons coconut or other neutral vegetable oil
1 pound unsalted, dry-roasted peanuts (about 3 1/2 cups; see Cooks' Note)
1 1/2 cups powdered sugar
3 tablespoons creamy peanut butter
1 3/4 teaspoons fine sea salt
Special Equipment
A 10" fluted tart pan with removable bottom

Steps:

  • Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
  • Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
  • Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
  • Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
  • Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
  • Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
  • Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.

PEANUT BUTTER TART



Peanut Butter Tart image

The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h20m

Yield Makes one 13 3/4-by-4 1/4-inch tart

Number Of Ingredients 7

10 graham crackers, broken into pieces
6 tablespoons unsalted butter, melted
3 ounces best-quality milk chocolate, finely chopped, plus more for curls
1 3/4 cups heavy cream
3/4 cup creamy peanut butter
1/2 cup cream cheese (4 ounces)
1/3 cup sweetened condensed milk

Steps:

  • Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
  • Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
  • Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
  • Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
  • Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

PEANUT BUTTER CHOCOLATE TART



Peanut Butter Chocolate Tart image

Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 17

1 package (9 ounces) chocolate wafers
1/2 cup peanut butter chips
2 tablespoons sugar
1/2 cup butter, melted
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1-1/2 teaspoons sugar
1-1/2 teaspoons light corn syrup
1/4 cup chopped salted peanuts

Steps:

  • In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 448 calories, Fat 32g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 299mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Use a food processor to blend the peanuts until they are smooth and creamy. This will make the peanut butter filling easier to spread.
  • Chill the peanut butter filling for at least 30 minutes before using. This will help it to set and become firmer.
  • If you don't have a tart pan, you can use a 9-inch pie pan instead. Just trim the edges of the pastry dough so that it fits snugly in the pan.
  • Bake the tart for 15-20 minutes, or until the crust is golden brown and the filling is set.
  • Let the tart cool completely before slicing and serving. This will help to prevent the filling from becoming runny.

Conclusion:

This peanut butter cup tart is a delicious and easy dessert that is perfect for any occasion. With its rich and creamy peanut butter filling and its flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this peanut butter cup tart a try. You won't be disappointed!

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