Keep copies of the recipe handy—everyone wants it. To make the ganache, add both kinds of chopped chocolate to a heat-proof bowl and melt over a double-boiler. Vanilla. We made it today and just tried it, peanut butter perfection! I make a tart similar to this– my snickers caramel tart. I ended up losing my recipe but recently, when I mentioned it to my sister, Mary Ellen, she said that I had given her a copy of it. As I cut the slices, all the filling squished out the sides. Add comma separated list of ingredients to exclude from recipe. There is a picture on FB of the sizes I made. Bake the crust for a few extra minutes. By melting the chocolate with a little fat (peanut butter), the topping is softer. Quick question about the topping. In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks and sea salt. How should I make this gluten free? This recipe says to use a MINI muffin tin. There’s chocolate, peanut butter and salted caramel all in one bite. Cool on a wire rack. If you are a peanut butter lover be sure to try these! In a large mixing bowl beat cream cheese and peanut butter till light and fluffy. The dough didn't seem quite cooked when I took them out of the oven. Stir in sour cream and vanilla. 12 miniature chocolate covered peanut butter cups, unwrapped. Warning: this dessert is incredibly rich. Originally, this recipe was made in a deep-dish pie plate with an Oreo cookie crust but I am not an Oreo fan and that deep-dish makes such a hefty serving so I did a change-up. Absolutely! https://www.177milkstreet.com/recipes/salted-peanut-caramel-tart Hi Lucysg, We haven’t tested this with almond butter but you can certainly try – just make sure it’s not the super oily kind. Goodness. Use a balloon whisk to bring the ganache together. Then after they'd been baking I started opening those cups. In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks and sea salt. If you love pies, but aren’t a fan of making pie crust, you’ll enjoy today’s peanut butter cup tart, my banoffee pie, creamy lemon pie, and this chocolate mousse pie. Let me know how you like it. Thanks for saving the day Gina! Happily, she sent it back to me. In another saucepan, add the cream and cook on low heat until just simmering. Refrigerate for at least 1 hour. But my husband is allergic to peanut. Hi Cathy, a peanut butter cookie crust would be fantastic! I know you have a coconut almond recipe but the crust on this looks amazing. Thank you Sally! Most people won't think twice about serving basic cornbread when is on the table. I’m Sally, a cookbook author, photographer, and blogger. I love peanut butter cups, so putting that into a tart sounds like perfection. Comes together quickly and does not disappoint! Should this be done? Press mixture onto bottom and up sides of an ungreased 9-in. You are going to love this peanut butter tart but I have to warn you, it is sinfully and delectably delicious! Hi Sally this looks great. I’m sorry to keep bothering you, but before I get started on the, have a question about my mini tart pans. Cool on a … Press mixture onto bottom and up sides of an ungreased 9-in. It was very crumbly. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Sprinkle with peanuts if desired. Absolutely awesome though! They are still setting in the fridge, but…… Things I found out: the crust and the filling were enough to make 12 regular size “muffins” and 12 mini “muffins” Muffins being the size of the tins I used. Set aside to cool for 10 minutes and then pour onto the cooled biscuit base. Peanut Butter Tart Filling. I also made it with a chocolate crust because the more chocolate the better in my opinion! Hi Ben, assuming the other ingredients you use are labeled gluten free (some products may be processed in a facility with wheat products), using gluten free graham crackers would make this gluten free. I would love a piece of this right about now... Ha, ha, Sabrina....I will save you a piece, come on over :). Hi Susan, We are happy to help! If anyone gets a chance to check them out and let me know, if you think they will work, I’d appreciate it. In this special FREE series, I reveal my most powerful SECRETS to great baking. Once it is dark and smoking, remove from heat and immediately whisk in the cream. Add 3/4 cup sugar and beat till smooth and creamy. Everyone always loves them. ( Log Out / A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! https://www.tasteofhome.com/recipes/crunchy-peanut-butter-tarts OMG! It doesn’t get much better than that! It doesn't get much better than that! Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. To make the biscuit base, add the biscuits and peanuts to a food processor and process until a fine crumb forms. My. Transfer to a large bowl; cool to lukewarm (90°), about 25-30 minutes. We would love to hear from you. My mother and I have been making these at Christmas for years - couldn't find the recipe this year and were thrilled to find it here! Wow. Is there anyway I could easily adjust this recipe to make it for an 11 inch tart pan? This looks delicious, and great pictures! Amount is based on available nutrient data. Well vanilla AND the fact that the recipe (with identical amounts of flour fat PB and sugar) says it makes 40 cookies not 12. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. This looks SO GOOD! The crust was too crumbly, basically fell apart and did not stick to the peanut butter filling at all. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Up to that point we had not yet heard of peanut butter pie and it didn’t sound very exciting…..of course, we are thinking peanut- butter-and-jelly sandwiches. Of course, we don’t have control over how things are sold but if credit can be given, we would definitely appreciate that! If it is warm where you live, set in the fridge. This crust is crumbly no matter what, but chilling for 6+ hours helps the tart slice a little neater. Amazing recipe! Thank you so much for the feedback, Samantha! It should be silky and shiny. Hey Sally, I love all your recipes! Plus a pumpkin pie for Turkey Day Tradition and A “Mother’s Nut Cake” which is our own family recipe for Family Tradition. Info. Your daily values may be higher or lower depending on your calorie needs. This is a simple recipe and is fun for kids to help with (both shaping and pushing in PB cups at end). Do Not Sell My Personal Information – CA Residents. Peanut butter and cinnamon create a unique, upscale flavor combination. The only difference? Change ), You are commenting using your Facebook account. The topping was something else. This rich and creamy creation is one of my daughter's favorites. You need a (affiliate link) 9-inch tart pan for this recipe. Information is not currently available for this nutrient. It truly tastes like a giant peanut butter cup! You might like my Peanut Butter Pie instead, or making this recipe as mini tarts. I do not make this very often but we will be having a bunch of people visiting soon and I can make this today, freeze it and have a dessert to serve on short notice. Hi Sally, This recipe looks so good that I just ordered myself a tart pan so I can make it! I hope this helps! In a medium bowl, cream the shortening, brown sugar, and white sugar. Try using this recipe for about 12 mini tarts either in a mini tart pan or use a lined muffin pan. Could this be made with something else? Hi Jessica, you could stretch this to fit an 11-inch tart pan, but it will be pretty thin. In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. The baked cookies puffed over the tops of the mini muffin cups because they were so full to begin with. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Run the processor until ingredients are smoothly incorporated. I’m planning to try a shortbread base next time like the one I use for chocolate caramel shortbread (100g butter beaten with 50g caster sugar and 150g plain flour). This site uses Akismet to reduce spam. In a small saucepan, add the other 2 tbsp of peanut butter and over low heat, stir until melted and smooth. It doesn't get much better than that! It’s so easy! I recommend an extra Tablespoon. Bake for 15 minutes. Have you ever tried it? You will love using your new pan, Andrea! They are a bit smaller than the one you gave the link for and are fluted. Delicious choice! Cover with water and let them soak for about 4 hours. In a small bowl, beat the cream cheese, peanut butter and sugar until blended. (I love that it’s no bake so I can taste the filling as I go without worrying about raw eggs or flour.). I recommend not using the chocolate chip morsels that you probably have in your cupboard, as the manufacturer has included additives in the chocolate that keep the chips together in cookies but it does distort the flavor.