Cinnamon-Caramel Peanut Butter Tart

Total Time

Prep: 30 min. + chilling


12 servings

Updated: Jan. 01, 2018
Peanut butter and cinnamon create a unique, upscale flavor combination. This rich and creamy creation is one of my daughter's favorites. Keep copies of the recipe handy—everyone wants it. —Mary Hawkes, Prescott, Arizona
Cinnamon-Caramel Peanut Butter Tart Recipe photo by Taste of Home


  • 2-1/2 cups crushed peanut butter-filled sandwich cookies (about 27 cookies)
  • 1/4 cup butter, melted
  • 2/3 cup peanut butter chips
  • 1/2 cup creamy peanut butter
  • 2/3 cup fat-free caramel ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1-1/4 cups heavy whipping cream
  • Sweetened whipped cream and chopped peanuts


  1. Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom. Bake until edges are lightly browned, 7-9 minutes. Cool on a wire rack.
  2. In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), 25-30 minutes.
  3. In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight.
  4. Serve with sweetened whipped cream; sprinkle with peanuts.

Nutrition Facts

1 piece: 411 calories, 28g fat (12g saturated fat), 39mg cholesterol, 289mg sodium, 36g carbohydrate (22g sugars, 3g fiber), 7g protein.