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Peanut Butter Chocolate Tart

 Peanut Butter Chocolate Tart
I've been submitted recipes for years to Taste of Home recipe contest, but never dreamed that I would win. I love peanut butter and add it to many of the desserts I make. This is one of my best and 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,
16 ServingsPrep: 40 min. + chilling

Ingredients

  • 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 McCormick® Pure 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

Directions

  • 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

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Peanut Butter Chocolate Tart (continued)

Directions (continued)

  • 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. Yield: 16 servings.
Nutritional Facts: 1 slice equals 448 calories, 32 g fat (15 g saturated fat), 48 mg cholesterol, 299 mg sodium, 37 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.