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5 from 1 vote

No Bake Chocolate Peanut Butter Tart

This Chocolate Peanut Butter Tart is AWESOME. It tastes just like a giant, gooey peanut butter cup but without all the hassle. And it's NO-BAKE, making it perfect for any time of year!
Prep Time2 hrs
Total Time2 hrs
Course: Dessert, No Bake Desserts, Pie
Cuisine: American, Dessert
Servings: 16 -20
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 pkg Oreo cookies finely ground
  • ½ cup (1 stick) butter melted
  • FOR FILLING:
  • 1 cup smooth peanut butter
  • 1/2 cup butter softened
  • 4 oz (1/2 pkg) cream cheese softened
  • 1 cup powdered sugar
  • 1/4 cup light corn syrup
  • 1 tsp vanilla extract
  • FOR GANACHE:
  • 2 cups dark chocolate chips about 1 package
  • 2/3 cup heavy cream

Instructions

  • Liberally grease a 9" or 10" tart pan with a removable bottom with cooking spray. Place the tart pan onto a baking sheet. Set aside.
  • In a large bowl, combine the Oreo crumbs with the melted butter until moistened and coated. Press the crumbs into the prepared pan and up the sides in an even layer. Chill in the fridge for about 30 minutes, or freeze for about 15 minutes.
  • While the crust chills, make your filling. In a large bowl, beat together the peanut butter, butter and cream cheese until smooth, about 1 minute. Beat in the powdered sugar, corn syrup and vanilla until mixture is thick and smooth. Pour the mixture into the chilled crust, smooth out the top and chill for about 30 minutes in the fridge.
  • Once the filling has chilled, make your ganache. In another large microwaveable bowl, add in the chocolate chips and heavy cream. Microwave on HIGH power for about 35 seconds. Stir, then microwave again for about 35 seconds. Stir again until the chips are melted completely and the mixture is smooth and glossy. Pour the mixture over the tart and spread evenly. Refrigerate for at least 20-30 minutes or until set before cutting into wedges.