Peanut Butter Cup Tart

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

19 comments… add one
  • Although I can’t make treats like this form my kids – unless I want them to take a chauffeured ride to the nearest ER…I know soneone else who will never turn down the opportunity to help me eat YUM to the peanut degree. 🙂

  • Yummy! Whoever first decided to put chocolate and peanut butter together was a genius. This looks fab!!!

  • This looks delicious. My husband (ok, and me, I’ll admit it :)) would LOVE this!

  • Deeeeelicious.

  • drool!

  • This looks amazing! I’m stuck at work and am going to crave this all day!!

  • you didn’t even need to say anything at all. The picture and title said it all. Perfection.

  • My husband is a peanut butter freak! He would love this! Gonna have to try it:)

  • Brandi

    That looks sooooo good!!!!!!!!!!!!

  • Wow! This looks absolutely amazing!! The most amazing flavour combinations – I’m adding this to my “To Bake” list.

  • This looks fabulous! Can’t beat peanut butter and chocolate. YUM!

  • Yummm! I actually made up a recipe for peanut butter pie the other day, too. I love how many variations you can get of it! This looks delicious.

  • Looks incredible! I’ve been wanting to make this from Simply Suppers as well!

  • mmm, this is my kind of dessert too. Hope you have a happy Easter weekend!

  • luba

    Soooooooooo totally unhealthy. In stead of sugar use apple butter or palm sugar. Instead of regular peanut butter use organic peanut butter or almond butter ( no vegetable oils, no icing sugar). Instead of butter (MOO) use extra virgin unprocessed coconut oil/butter.Instead of cream cheese use a cup of cashews and 1/2 C of almond milk Instead of heavy cream use regular coconut milk not low fat. Instead of a cookie/cracker crust use a mixture of walnuts, dates and carob powder. Instead of chocolate use carob powder. Make a raspberry or strawberry sauce with dates and pour over your new healthy creation. Do NOT bake it….just freeze it! YOUR BODY WILL LOVE YOU FOR IT>

    • Heather

      But whats the point of eating something that is designed to be deliciously bad for you (and clearly for a special occasion!) if you take all the good stuff out! I say eat the whole thing. I’d rather eat the real thing than something that, albeit healthy, I will regret later cause IT WON’T TASTE AS GOOD!!
      Cheers for the awesome recipe anyway, it looks great! Will definitely have to try the full-fat version 🙂

  • Anne-Marie

    I made this today for Easter– delicious! I made my own wafers, too (I used the homemade oreo recipe from Smitten Kitchen) and it was a huge hit.

  • My oh my! That looks like pure sin. You didn’t have cookies so you made your own. That’s just amazing!!

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