This Reese’s Chocolate Peanut Butter Tart is so delicious! It’s such an easy no-bake dessert recipe that’s super velvety thanks to the rich chocolate ganache!
Love chocolate and peanut butter? Go check out these heavenly Reeses Peanut Butter Fudge Brownies – you won’t regret it!
Reese’s Chocolate Peanut Butter Tart
So the last few days, my mom has been visiting. The hubs has been out of town, so we’ve been enjoying some girl time.
Honestly, she’s been spoiling me a bit. First of all, she brought crab legs for dinner one night and we had sushi last night. Two of my favorite things. #spoiled
And as usual, she’s been cleaning my house. In fact, she claims that’s the real reason she’s here. I won’t even tell you all that she’s done, but I will tell you that everything she cleans, she cleans better than me. It’s a gift. For both of us.
When she’s here cleaning, we always laugh over how funny it is that we can be so different when it comes to cleaning and baking. I much prefer baking and making the mess and she feels super satisfied when it’s clean. We’ve decided that makes us the perfect pair. 🙂
And in return for her cleaning, I’m doing something for her that she doesn’t care for – baking.
She is not a baker. She is a cook. Believe it or not, I actually grew up cooking with her. I have always loved desserts, but making them is something that I began doing as an adult. I actually used to cook – a lot.
So this weekend, my parents are meeting up with some friends and she’s been asked to bring dessert. Since she is not into making dessert (like, at all) she was a little bewildered at what to bring.
Then my dad pointed out she’d be here with me, so she could just bring her cake carrier (that is reserved for my desserts) and bring stuff home. So in exchange for her general awesomeness and cleaning skills, I am making her desserts.
The craziest part? She thinks it’s a fair trade.
Don’t tell her, but I totally have the better end of the deal. 😉
This isn’t one of the deserts I made her, though I did make her another kind of tart, in addition to some other things.
This Reese’s Chocolate Peanut Butter Tart is seriously amazing. It was even more delicious than I thought it’d be. You could kind of think of it like a big Reese’s cup, but maybe better with the addition of an Oreo crust.
How to Make a Reese’s Chocolate Tart
You’ll want to have a 9 inch tart pan with a removable bottom. The removable bottoms are quite handy.
Press the Oreo crust into the pan, then make the peanut butter ganache. To do that, just put your peanut butter chips and whipping cream in a heat proof bowl in the microwave and heat them until the cream boils. Whisk it until smooth, then pour in the crust and spread evenly.
You’ll refrigerate it until it’s firm enough that when you add the chocolate ganache on top, they remain separate layers. You could mix them, if you wanted, and not have to worry about the refrigeration time at this point, but I liked them as separate layers.
Once it’s firm enough, repeat the ganache making process with the chocolate chips. Top it with Reese’s and refrigerate until firm.
So. Darn. Easy. And you wouldn’t believe the rave reviews I got. It might just be the most bang I’ve ever gotten for my dessert-making-bucks. Easy and a massive hit! Cha-ching!
More Peanut Butter Desserts
- Peanut Butter Chocolate Buckeye Cupcakes
- Peanut Butter Chocolate Chip Macaroons
- Mini Reeses Peanut Butter Cheesecakes
- Peanut Butter Layer Cake
- Reeses Peanut Butter Fudge Brownies
Reese’s Chocolate Peanut Butter Tart
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Ingredients
- 1 1/2 cups (201g) Oreo crumbs
- 4 tbsp (82g) butter (melted)
- 6 oz (170g) peanut butter chips
- 1 cup (240ml) heavy whipping cream (divided)
- 6 oz (170g) chocolate chips
- 12-15 mini Reese’s (quartered)
Instructions
- Add melted butter to cookie crumbs and mix until combined.
- Press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom, then set aside.
- Put peanut butter chips into a microwave safe bowl. I used a glass measuring cup.
- Add 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the peanut butter chips.
- Microwave mixture until cream begins to boil, about 1-2 minutes.
- Remove from microwave and whisk until smooth.
- Pour peanut butter ganache into crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm.
- Put chocolate chips into a microwave safe bowl.
- Add remaining 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the chocolate chips.
- Microwave mixture until cream begins to boil, about 1-2 minutes.
- Remove from microwave and whisk until smooth.
- Pour chocolate ganache over peanut butter ganache and spread into an even layer.
- Top with quartered mini Reese's.
- Refrigerate until firm, about an hour.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
If I can’t find peanut butter chips in the store, can I use creamy peanut butter instead?
It won’t turn out the same, I’m sorry.
Looks amazing!! Does it need to be kept refrigerated?
That would be best, yes.
If I make the tart a day before serving and keep it refrigerated, when do remove it from the tart pan?
You’ll want to remove it only after the filling has firmed up. You can do so right before serving, or sooner if it’s firm.
Did d you use semi sweet or milk chocolate chips???
Semi sweet
Would I be able to make this into small tarts ?
Sure. I’m just not sure of the various measurements.
Can I use a 9″ cheesecake springform pan for this tart?
Yes, that should be fine.
Yummy tart!
Can the Reese’s Chocolate Peanut Butter tarts be frozen?
That should be fine, though they’d be pretty firm. You can either thaw them before eating or try adding some corn syrup to keep them softer when frozen.
can I make it in hotel pan or a 13×9 I’m thinking of making it for 50 or so people
I would think a 9×13 pan would be fine. You’d probably want to double the recipe.
Do you put the entire Oreo in the food processor to achieve the Oreo crumbs? Or do you just use the cookie part (not the cream part) of the Oreo?
Use the entire Oreo.
This looks amazing! Do you think it would work in a 9 or 10 inch springform pan?
Yes, a springform pan should be fine.
I tried the tart yesterday my family and I loved it!
The peanut butter sandwiches are fantastic and look great. I have tried some like these before and they came out great. What kind of camera did you use for the photographs?
This was great , I tryed it this weekend , it worked great . It was pretty much refressing and completely tasteful and yeah thanks for the recipe
This is a great, easy recipe! The recipe calls for 1 1/2 cups of crumbs, and I felt the crumbs were too greasy, so I ground up some more until it looked moist, but not greasy. I think I used a total of 20 whole Oreos. I also baked it in the oven at 350 for 12 minutes. Sometimes, these crusts that aren’t baked can be rather crumbly, and I didn’t want that to happen, since I was serving this to guests. Maybe I’ll try it sometime without baking it. This tart is super easy, but really rich and yummy. AND, it’s one my picky eaters can’t complain about. My tart pan was already in use, so I decided to use a regular pie pan, and I just made a shallower crust, and didn’t press the crumbs up the sides so high, and that worked well for me. This is really yummy, thanks for sharing the recipe!
Hi. This looks divine! Is it alright to use peanut butter instead of the chips? If so should I mix it with hot cream?
You know, I hadn’t thought about just putting peanut butter in there but it would probably be fine. A lot like a peanut butter cup. You could add a little cream and powdered sugar to sweeten it up a bit if you wanted.
How far in advance can u make and refrigerate?
I’d say 1 to 2 days would be fine.