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Chocolate Peanut Butter Tart

Chocolate peanut butter tart, with an Oreo crust, crunchy peanut butter filling and a top layer of chocolate glaze.
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Course: Dessert
Servings: 12 servings
Author: delicious. magazine, April 2012


  • 20 Oreos or other chocolate cream cookies
  • 175 g unsalted butter divided
  • 400 g crunchy peanut butter
  • 175 g icing sugar sifted
  • 200 g good-quality dark chocolate chopped


  • Finely crush chocolate cream cookies in a food processor. Melt 75g of the butter and combine with crushed cookies. Press mixture into the base and sides of a 24cm loose-bottomed tart pan and chill for 30 minutes, or until firm.
  • Combine peanut butter and icing sugar in a bowl and spread into the tart base. My filling was quite firm and what I found easiest was putting chunks of the mixture on top of the crust and then very gently spreading it out with my fingers, smoothing out the top.
  • Place chocolate and remaining 100g butter in a clean bowl of a pan of simmering water (don’t let the bowl touch the water). Stir until melted, then cool slightly. Spread over the peanut butter layer. If you’d like a smooth top like mine, pour the chocolate over the peanut butter filling and gently lift and tilt the pan so the chocolate covers the entire tart – don’t use a knife or spoon to spread or you’ll end up with lines in the chocolate. Chill for 30 minutes, or until firm.


My tart stayed nice for around 3 days, stored in an air-tight container in the refrigerator. Bring to room temperature, if desired, before serving, but it tastes nice cold too!