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: 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
Summarize & Save This Content On
Why You'll Love This Recipe
- Decadent: This Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust offers a heavenly pairing of rich, velvety chocolate filling and creamy, nutty peanut butter, creating an irresistible blend of sweet and salty flavors that will satisfy even the most discerning sweet tooth. 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 luxurious 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. This has everything you need, and nothing you don't! Made with completely organic ingredients, you will love this easy chocolate tart recipe.
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.
*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
Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
Place on a baking sheet and bake for 6 minutes, until set and dry. Allow to cool completely.
Step 4
To make the filling: Using a double boiler, add the chocolate and peanut butter and melt completely. Slowly add the cream and whisk until completely combined. Remove from heat and pour into the crust. (Alternatively, you can microwave the chocolate, peanut butter, and cream for 30 second intervals, stirring between each one to prevent burning, until completely melted.)
Step 5
Top with peanuts. Allow the ganache to set in the fridge completely before serving, about 2 to 4 hours.
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!
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!
Because this is made with chocolate ganache, which has cream in it, you need to store this in the fridge.
More Chocolate Peanut Butter Desserts
We Love Organic Feedback!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it really helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
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)
- 71 grams cane sugar
- 28 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 6 minutes, until set and dry. Allow to cool completely.
- To make the filling: Using a double boiler, add the chocolate and peanut butter and melt completely. Slowly add the cream and whisk until completely combined. Remove from heat and pour into the crust. (Alternatively, you can microwave the chocolate, peanut butter, and cream for 30 second intervals, stirring between each one to prevent burning, until completely melted.)
- Top with peanuts. Allow the ganache to set in the fridge completely before serving, about 2 to 4 hours.
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!
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
Love how easy and delicious this is!