Did somebody say sweet tooth? Sugar cravings? Salty and sweet in one dessert? I got you covered with this decadent yet easy tart.
Even though I don’t have a sweet tooth I love the combination of chocolate and peanut butter, so much so that I often buy spare jars of peanut butter just so I can whip up a dessert when the mood strikes.
I was inspired by a recipe from delicious.com.au – I reduced the sugar and added the vanilla salt which adds a lovely twist.
This marriage of flavours is super popular with the under 10 set in my home, with Miss 10 in particular obsessed with Reece’s Peanut Butter Cups. She always wants me to make cakes or donuts or bickies that use this peanut butter and chocolate. Her wish is my command 🙂
The only downside to this… peanut butter is banned from schools due to allergies. So I guess that means more PB and chocolate treats for afternoon tea then!
I cannot stress how sweet this tart is. I would suggest serving it in minute quantities, lest we give your friends and guests a sugar-induced migraine.
GATHER:
20 Oreos roughly broken up.
175g unsalted butter, divided into 75 grams (melted) and 100 grams, diced
400g peanut butter – I used smooth
100 grams icing sugar, sifted
200 grams dark chocolate, chopped
pinch vanilla salt – optional
LET’S GET TO IT:
Place broken biscuits in bowl of food processor and blend until crumbs, then tip in the melted butter 75 grams of butter and whiz until it looks like wet sand.
Tip the mixture into a non-stick tart pan with removable base and use an offset spatula or bottom of a glass to evenly distribute. Pop in the fridge for half an hour.
In a medium bowl stir together the sifted icing sugar and peanut butter – it may seem hard but persevere and it will come together. Tip into the Oreo crust and sprinkle over the vanilla salt, if using.
Place a small saucepan of simmering water over a low heat then put chocolate and diced butter in a medium heatproof bowl that fits snugly over the pan. Don’t let the water touch the bowl.
Stir until melted and combined, then pour over the tart. Place in fridge for an hour before cutting into small slices to serve.
the hungry mum 
Im so going to make this!!! Book marked!!
Yay! You will love it but be warned – it is sooooo sweet!
Oh my gosh! This looks so good!! Reese’s are my favorite candy bar. I know I would love this. I have never heard of vanilla salt before, but it sounds wonderful! Thanks for posting the recipe.
Vanilla salt is incredible! I bought mine from a salt providore in Sydney but I reckon you could probably make your own. How good is choc and PB together?!
No bake desserts are my fav this time of year. No heating up the already hot house 😉 Looks AMAZING!
Thanks Sarah! See, you guys are sweating but here in the southern hemisphere it is freezing!
I love how rich and dark this is and how it is a no-bake recipe – always need more of those! And yes, it’s such a shame about peanut butter being banned from schools xx
Dark chocolate is the bee’s knees. The older I get the more I only want dark choc. My gals will be getting their fill of peanut butter when hols start 🙂
I know of a similar recipe used with graham crackers for the crust, it’s very good too! Unfortunately my sweet tooth is out of control! Haha
Sounds good!
I don’t know if I would make this because I don’t like super sweet desserts!
I need this right now! Yum! Thanks for the easy recipe.
Looks absolutely amazing. Looks rich and as you said small slices, totally worth making and sharing 😉