Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
Rich, decadent, and incredibly indulgent. This Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust is filled with a rich chocolate peanut butter ganache that sits inside a homemade chocolate graham cracker crust with roasted and salted peanuts on top.
If you love chocolate and peanut butter as much as I do, be sure to check out some of my other favorite chocolate peanut butter desserts like Chocolate Peanut Butter Cake Balls, Healthy Chocolate Peanut Butter Cups, or Chocolate Peanut Butter Florentine Sandwich Cookies.
A Quick Look At The Recipe
- Recipe Name: Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- Ready In: 4 hours 25 minutes
- Makes: 9.5-inch tart
- Main Ingredients: graham crackers, butter, dark chocolate, peanut butter
- Flavor Profile: rich dark chocolate with nutty peanut butter
- Dietary Info: eggless
- Difficulty: Easy!
- Why You’ll Love It: quick and easy decadent chocolate tart
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Why You'll Love This Recipe
- Decadent: Decadent: This Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust has a rich chocolate and creamy peanut butter filling that's reminiscent of a chocolate peanut butter pie! You will love this rich chocolate tart recipe if you like decadent chocolate desserts.
- Luxurious Texture: With its smooth and silky chocolate ganache filling and a buttery chocolate graham cracker crust, this easy tart recipe provides a velvety mouthfeel that melts in your mouth with every bite!
- Simple: This Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust is simplicity at its best. The classic flavor combination of chocolate and peanut butter allows each ingredient to shine in the best way possible.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- How to Make Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- Recipe FAQ’s
- More Chocolate Peanut Butter Desserts
- Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- The Bake Shop
This Chocolate Peanut Butter Tart with Chocolate Graham Cracker Crust uses my famous Chocolate Graham Cracker Crust from Scratch that I used at my bakery. The inside is filled with a simple chocolate ganache, with the addition of peanut butter. This dessert is quick, incredibly easy, but so impressive and decadent!
If you love quick and easy desserts that make a big impression, check out desserts like Chocolate Banana Caramel Ice Cream Pie, Hot Chocolate Bombs Without a Mold, Eggless Chocolate Ganache Brownies, Strawberry Chocolate Bars, or Homemade Chewy Chocolate Caramel Candy!
Ingredients
- Graham Crackers: I use Annie's Organic Honey Graham Crackers, which are one of the best organic grahams out there as far as flavor goes.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder to create the chocolate graham cracker crust.
- Chocolate: I use a mix of both organic dark chocolate and milk chocolate in the filling. But, you can also use all dark chocolate if you prefer.
- Peanut Butter: Use creamy peanut butter, not chunky so you get a smooth ganache filling.
- Peanuts: I use roasted and salted organic peanuts for the topping. These have more flavor than raw, so I recommend using peanuts that are already roasted and salted.
- Heavy Cream: I use organic heavy whipping cream for the ganache filling. Cream combined with chocolate will make this chocolate filling rich and give it the perfect texture.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- Always weigh ingredients for the best results.
- When making the chocolate graham cracker crust, make sure to food processor until you don't see bits of graham cracker. It takes a little bit longer than a traditional graham cracker crust so that it looks uniform and completely chocolate.
- I form the sides of the crust first, and then use the remaining curst for the bottom.
- If you only have a 9-inch tart pan, that will work just fine for this!
- Make sure to use chocolate that you like the taste of. This is a rich ganache filling, which means it's basically all chocolate! So make sure you're using high quality chocolate that you like as that flavor will shine through in the filling.
- Same goes for peanut butter. Always use a peanut butter you like the taste of. Baking isn't like cooking where you use “cheap wine” to cook with. You want to use the highest quality ingredients because that's your flavor profile. So, if you use a peanut butter or chocolate you don't really like, you probably won't like the final tart.
- Definitely use roasted and salted peanuts. Don't use unsalted peanuts. The salt adds dimension to this rich tart, so I think that's crucial!
How to Make Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
- Preheat the oven to 350°F. To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa powder. Process until you have a uniform sandy looking crust.
- Transfer the crust to a 9.5-inch tart pan and press into the sides of the pan and then into the bottom.
- Place on a baking sheet and bake for 5 minutes, until set and dry. Allow to cool completely.
- To make the filling: Add the milk chocolate, dark chocolate, peanut butter and heavy cream to a large heatproof bowl.
- Microwave doing 30 second intervals, stirring between each one until the chocolate is melted and you have a smooth ganache.
- Chop the peanuts for the topping.
- Transfer the chocolate ganache to the crust and spread out evenly.
- Add the chopped peanuts on top around the edge. Refrigerate for at least 4 hours or overnight so the ganache can set.
Recipe FAQ's
Yes, feel free to use all dark chocolate if you prefer. I like the mixture of both dark and milk chocolate as it gives it a little more sweetness. But, if you want all dark chocolate, go for it!
If you didn't let the filling set long enough, then it may still be runny if you cut it too soon. Also, be sure to measure the filling ingredients accurately. The reason this sets into a filling is because of the ratio of chocolate to cream, so ensure you get the right measurements so it sets properly.
Roasted and salted peanuts have more flavor than raw peanuts. Plus, the salt balances the rich chocolate, which is why I prefer to use them! But, if you want to use raw, you can do that as well.
Yes, this is what I use here. I don't recommend using conventional peanut butter like Jif or Skippy as those kinds of peanut butters have all kinds of ingredients that are completely unnecessary. Plus, organic and natural peanut butter just has much better flavor!
Yes, if you want to replace the peanut butter with almond butter and peanuts with almonds, that would also be delicious! It would also be really good with cashew butter and cashews. Sunflower butter and sunflower seeds, tahini and sesame seeds. This is super flexible!
Yes, you can if you want. But, if you know me, you know I will say that homemade is so much better! The crust only takes a few minutes, so it's totally worth it to make it if you can!
You can, but a tart pan is best for this recipe for a few reasons. First, a tart pan has a removable bottom, so it's easy to remove and slice this. Tart pans are more shallow and hold less filling than a pie pan or springform pan. So, this is why a tart pan works is best. While a pie pan or springform pan may work, you may not have enough ganache filling to make it look good. And, if you add more filling, it can be too rich. Tart pans are used for rich and decadent desserts, such as this, when you just want a small amount of filling for the perfect crust to filling ratio.
Yes! Other great decoration options include Vegan Dark Chocolate Mini Peanut Butter Cups, chocolate shavings, flaky sea salt, chocolate chips, chopped chocolate bars, graham cracker crumbs, chopped Oreos (I like the Newman's Own for an organic option!), Homemade Organic Whipped Cream, or even Homemade True Caramel sauce.
Yes, this is actually a great dessert to make in advance because it has to set. You can make it the day before you plan to serve it.
If the tart is chilled, it's easier to get nice, clean slices. Be sure to use a sharp knife too and wipe the blade clean after each slice.
This should be stored in the refrigerator (because the filling is chocolate ganache). But, you can let it sit at room temperature for about 15 minutes before serving for the best texture.
Because this is made with chocolate ganache, which has cream in it, you need to store this in the fridge.
Yes, you can freeze it whole or freeze slices. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
More Chocolate Peanut Butter Desserts
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Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust
Equipment
- Digital Food Scale
- 9.5-inch Tart Pan
- Food Processor
- Heatproof Mixing Bowl
Ingredients
Crust
- 204 grams honey graham crackers
- 113 grams salted butter (softened)
- 57 grams cane sugar
- 21 grams Dutch cocoa powder
Filling
- 170 grams milk chocolate (finely chopped)
- 170 grams dark chocolate (finely chopped)
- 32 grams peanut butter
- ¾ cup heavy whipping cream (room temperature)
Topping
- roasted & salted peanuts
Instructions
- Preheat the oven to 350°F.
- To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa powder. Process until you have a uniform sandy looking crust.
- Transfer the crust to a 9.5-inch tart pan and press into the sides of the pan and then into the bottom.
- Place on a baking sheet and bake for 5 minutes, until set and dry. Allow to cool completely.
- To make the filling: Add the milk chocolate, dark chocolate, peanut butter and heavy cream to a large heatproof bowl.
- Microwave doing 30 second intervals, stirring between each one until the chocolate is melted and you have a smooth ganache.
- Chop the peanuts for the topping.
- Transfer the chocolate ganache to the crust and spread out evenly.
- Add the chopped peanuts on top around the edge.
- Refrigerate for at least 4 hours or overnight so the ganache can set.
Notes
- Always weigh ingredients for the best results.
- When making the chocolate graham cracker crust, make sure to food processor until you don't see bits of graham cracker. It takes a little bit longer than a traditional graham cracker crust so that it looks uniform and completely chocolate.
- I form the sides of the crust first, and then use the remaining curst for the bottom.
- If you only have a 9-inch tart pan, that will work just fine for this!
- Make sure to use chocolate that you like the taste of. This is a rich ganache filling, which means it's basically all chocolate! So make sure you're using high quality chocolate that you like as that flavor will shine through in the filling.
- Same goes for peanut butter. Always use a peanut butter you like the taste of. Baking isn't like cooking where you use “cheap wine” to cook with. You want to use the highest quality ingredients because that's your flavor profile. So, if you use a peanut butter or chocolate you don't really like, you probably won't like the final tart.
- Definitely use roasted and salted peanuts. Don't use unsalted peanuts. The salt adds dimension to this rich tart, so I think that's crucial!
- High Altitude — Follow the recipe as noted.
Nutrition
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Love how easy and delicious this is!
Easy dessert with a good mix of textures. Peanut butter flavor is subtle. Graham crust is my favorite part!
Delicious and decadent, especially after a long day at work!