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A slice of Peanut Butter Cup Tart on a white plate, with a bite taken out, showing the smooth peanut butter filling and chocolate topping. A fork rests next to the slice.

Peanut Butter Cup Tart

5 from 1 vote
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.
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Prep Time 45 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Crust:
  • 1and ⅓ cups graham cracker crumbs about 10-11 full sheet graham crackers
  • ¼ cup unsalted butter melted use high-quality butter for better flavor
  • 2 Tablespoons granulated sugar helps to bind the crumbs
Filling:
  • 6 Tablespoons unsalted butter softened room temperature
  • 1 cup confectioners' sugar powdered sugar for smooth texture
  • 1 teaspoon pure vanilla extract adds depth to the flavor
  • ⅛ teaspoon salt balances sweetness
  • 1and ¼ cups creamy peanut butter smooth peanut butter recommended
Topping:
  • 6 ounces semi-sweet or bittersweet chocolate or use milk chocolate if preferred
  • 3 Tablespoons creamy peanut butter for a smooth finish

Method
 

  1. Preheat oven to 350°F (177°C).
  2. 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, packing it down firmly with the back of a flat-bottomed measuring cup.
  3. Bake for 13-15 minutes or until lightly browned around the edges. Remove from the oven and let cool for 15 minutes before adding the filling.
  4. Make the filling: Beat the softened butter on medium-high speed using a hand mixer or stand mixer until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and salt, then beat until fully combined, about 1 minute. Scrape down the sides of the bowl as needed.
  5. Add the peanut butter and continue mixing until smooth and well incorporated.
  6. Spread the peanut butter filling evenly into the cooled tart crust. Set aside while you prepare the chocolate topping.
  7. Make the topping: Melt the chocolate and peanut butter together in a double boiler or microwave. Stir every 15 seconds if using a microwave until fully melted and smooth.
  8. Pour the melted chocolate mixture over the peanut butter filling and spread evenly. For an extra touch, you can save 1-2 tablespoons of the topping and drizzle it over the finished tart after it sets.
  9. Chill in the refrigerator, uncovered, for 4-6 hours, or until the tart is firm and fully set. If you plan to chill it for longer than 6 hours, cover the tart.
  10. Slice and serve once set. Store any leftovers in the fridge for up to 1 week.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 7gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

This tart can be made ahead and stored in the fridge for up to a week, making it perfect for busy days or gatherings!

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