This Chocolate Peanut Butter Tart isn’t about perfection. It’s about the messy, honest joy of combining two flavors that almost seem made for each other. I love how the rich, smooth chocolate contrasts with the salty, creamy peanut butter—like a quiet conversation between childhood comfort and adult indulgence.
Baking it reminds me of lazy weekends, where I’d toss ingredients together without overthinking. It’s not fancy, but it’s honest. Sometimes, that’s exactly what you need—something sweet, simple, and deeply familiar.
The unpolished, honest notes of a home cook navigating the perfect balance of richness and texture.
Why this tart matters to me
- I love how the smell of melting chocolate fills my kitchen.
- Getting the crust just right feels like a small victory every time.
- I’ve made this tart so many times, I can almost do it in my sleep now.
- There’s a quiet pride in pulling a dessert together with simple ingredients that taste like a treat.
A personal story about the comfort of simple flavors
- This recipe was born out of a moment of craving—something familiar, rich, and easy to throw together.
- I wanted a dessert that felt indulgent but wasn’t complicated or fussy.
- It’s become my go-to for spontaneous gatherings, because it’s always a hit and comes together quickly.
A little history and fun facts about the ingredients and the dish
- The classic peanut butter and chocolate combo was popularized in the US in the 1930s.
- Graham crackers were originally created as a health food in the 1820s, promoted as a wholesome cereal.
- Peanut butter became a household staple in America during the Great Depression, thanks to its affordability.
- Chocolate and peanut butter pairing is so beloved, it’s often called a ‘sweet and salty’ duo that’s hard to beat.
Ingredient insights—what makes this tart special
- Graham crackers: I love their buttery, slightly sweet flavor. Swap with digestive biscuits for a similar taste, but add a touch more butter.
- Dark chocolate: It’s rich and slightly bitter, balancing the sweetness. Milk chocolate makes it softer and sweeter. White chocolate is sweeter still, but can clash with peanut butter.
- Peanut butter: Creamy and salty. Natural peanut butter gives a more authentic, roasted flavor—consider adding a pinch of salt if using sweetened.
- Butter: Provides richness and helps bind the crust. Use unsalted for control over salt levels.
- Powdered sugar: Sweetens the filling evenly. You can skip it if you prefer less sweetness or use honey/maple syrup as alternative.
Spotlight on key ingredients
Dark chocolate:
- It’s the backbone of the tart—melts smoothly, with a deep, bittersweet aroma that fills the kitchen.
- It behaves well when melted—shiny, smooth, and not prone to seizing if you melt it gently.
Natural peanut butter:
- Peanut butter: Salty, creamy, and slightly roasted. It’s the perfect partner to the chocolate’s richness.
- Stirring it into the melted chocolate creates a velvety, swirled effect that’s irresistible.
Ingredient substitutions for dietary needs and flavor tweaks
- Dairy-Free: Use coconut oil instead of butter for the crust—adds a subtle coconut aroma and keeps it crisp.
- Vegan: Swap dark chocolate for dairy-free, vegan chocolate. Expect a slightly different balance of bitterness.
- Sugar-Free: Use a sugar substitute like erythritol in the crust and filling for a less sweet version.
- Nut-Free: Use sunflower seed butter instead of peanut butter for allergy-friendly flavor.
- Gluten-Free: Choose gluten-free graham crackers or digestive biscuits for a safe crust.
Equipment & Tools
- Food processor: To pulse the graham crackers into fine crumbs.
- Double boiler or microwave-safe bowl: To melt the chocolate gently and evenly.
- Tart pan with removable bottom: For easy serving and a neat presentation.
- Spatula: To spread the filling smoothly.
- Sharp knife: For clean slicing.
Step-by-step guide to a perfect Chocolate Peanut Butter Tart
- Preheat your oven to 180°C (350°F).
- Pulse 200g graham crackers in a food processor until fine.
- Mix crumbs with 100g melted butter and press into a tart pan, creating an even layer.
- Bake the crust for 10 minutes until golden and fragrant, then cool.
- In a heatproof bowl, melt 200g dark chocolate over a double boiler, stirring until smooth.
- Stir in ½ cup peanut butter and ¼ cup powdered sugar until well combined.
- Pour the filling over the cooled crust, smoothing the top.
- Chill in the fridge for at least 2 hours, until set.
- Before serving, sprinkle with chopped peanuts or toasted coconut.
- Slice with a warm knife for clean cuts.
Chill the tart in the fridge for at least 2 hours. Serve at room temperature for the best flavor and texture.
How to Know It’s Done
- Crust is golden and firm.
- Filling is glossy and slightly crackly on top.
- Filling jiggles slightly in the center when gently shaken.
Chocolate Peanut Butter Tart
Ingredients
Equipment
Method
- Pulse the graham crackers in a food processor until they turn into fine crumbs, releasing a buttery aroma.
- Mix the crumbs with melted butter until the mixture resembles damp sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and up the sides of a tart pan with a removable bottom, creating a compact crust.
- Bake the crust in a preheated oven at 180°C (350°F) for about 10 minutes until golden and fragrant, then remove and let cool slightly.
- Meanwhile, melt the finely chopped dark chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth and glossy.
- Stir the peanut butter into the melted chocolate until fully incorporated, then add powdered sugar if desired, mixing until smooth.
- Pour the chocolate-peanut butter filling over the cooled crust, spreading it into an even layer with a spatula.
- Place the tart in the fridge and chill for at least 2 hours until the filling is firm and glossy.
- Once set, carefully remove the tart from the pan, slice with a warm knife, and serve with optional toppings like chopped peanuts or toasted coconut.
Tips and tricks for perfect results
- Melt chocolate gently → Use a double boiler or microwave in short bursts.
- Press crust evenly → Use the bottom of a glass to pack crumbs firmly.
- Chill properly → Let the tart rest for at least 2 hours for best set.
- Use room temp ingredients → They blend better and prevent seizing.
- Slice with a hot knife → Warm it in hot water and wipe dry for clean cuts.
Common mistakes and how to fix them
- FORGOT TO COOL THE CHOCOLATE? Microwave in 10-second bursts, stir well.
- DUMPED TOO MUCH BUTTER IN THE CRUST? Add more crumbs to balance the fat.
- OVER-TORCHED THE CHOCOLATE? Stir in a splash of warm milk or cream to loosen.
- FILLING ISN’T SETTING? Chill longer or check your chocolate’s temperature—aim for 45°C (113°F).
Quick fixes for common issues
- When the filling cracks, reheat slightly and smooth with a spatula.
- Splash a little warm milk if the filling is too thick to pour.
- Patch cracks with a tiny smear of melted chocolate.
- Shield the crust edges from over-browning by covering with foil.
- When in doubt, refrigerate longer for a firmer, cleaner slice.
Make-ahead tips and storage advice
- Crust can be prepared up to 2 days ahead, wrapped tightly. It stays crisp and fresh.
- Filling can be made 1 day in advance, stored in the fridge. It may firm up slightly.
- Tart can be kept in the fridge for up to 3 days. Bring to room temp before slicing.
- For best texture, serve within 24 hours, as toppings may soften over time.
10 Practical Q&As about the Chocolate Peanut Butter Tart
1. How do I melt the chocolate without it seizing or burning?
Use a semi-sweet chocolate to balance the sweetness. Melt it slowly over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning.
2. Can I use crunchy peanut butter? And how do I soften it?
Choose a creamy, natural peanut butter with no added sugar for a richer flavor. For a smoother texture, microwave it for 20 seconds before mixing.
3. What’s a good substitute for graham crackers in the crust?
For the crust, graham crackers or digestive biscuits work well. Pulse in a food processor until fine, then mix with melted butter and press into a tart pan.
4. How long should I chill the tart to get a firm, sliceable finish?
Chill the tart for at least 2 hours to set the filling. For quicker results, freeze it for 30 minutes, but avoid freezing longer as it may affect texture.
5. What size tart pan works best for this recipe?
Use a tart pan with a removable bottom for easy serving. A 23 cm (9 inch) size balances filling and crust well.
6. Can I swap the type of chocolate used?
You can replace dark chocolate with milk chocolate for a sweeter, creamier flavor. White chocolate is an option but changes the overall taste dramatically.
7. How can I enhance the flavor without complicating the recipe?
Add a pinch of sea salt to the peanut butter filling for contrast. Or swirl in some caramel or dulce de leche for extra richness.
8. What’s a good topping to add texture and flavor?
For a nutty crunch, sprinkle chopped peanuts or toasted coconut over the top before serving.
9. Why isn’t my filling setting properly?
If the filling isn’t setting, check the chocolate’s temperature. It needs to be cooled slightly before pouring in the crust.
10. How should I store and re-serve the tart?
Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for optimal flavor.
That first slice reveals a glossy, slightly crackly top, promising a rich, velvety interior. It’s a mess of textures—crisp crust, gooey filling, crunch on top—that somehow makes sense with every bite.
This tart feels like a small rebellion against overly polished desserts. It’s about the imperfect, the cozy, and the satisfying. Sometimes, just a simple combination of good ingredients is enough to turn a day around.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.