Food, Recipes, Slices/Pies/Tarts

Peanut Butter Cup Tarts

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Whilst I don’t care much for chocolate bars, I have always had a soft spot for Reese’s Peanut Butter Cups. With creamy peanut butter covered in a generous layer of milk chocolate, I knew these simple flavours could be transformed into a tart. Since I love the small serving size of the original cups, I thought making itty bitty little tarts would be the way to go.

Peanut Butter Cup Tarts

This is a really simplified version that uses store bought tart shells and the filling is only 3 ingredients! By all means feel free to whip up a batch of your own pastry and prepare these beforehand, but I do have a soft spot for no-bake recipes when I am short on time or don’t want to turn the oven on in the height of summer.

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I’ve always been a big fan of natural peanut butter, but for this recipe I highly recommend you look for the American-style creamy peanut butter. For Australian readers, I recently bought a huge jar from Aldi and I know Costco stocks it too. It’s not something I’d want to spread on toast, but it tastes amazing in baking!

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I’ve reduced the sugar in these tarts considerably as I find the OG version a little tooth achingly sweet when combined with milk chocolate. I ended up with a ratio of 2/3 cup of smooth peanut butter to 2 tablespoons of icing sugar. You can play around with this ratio to suit your own tastes.

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Peanut Butter Cup Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 packet of 12 store bought mini tart shells
  • 100g milk chocolate, chopped + extra to drizzle
  • ⅔ cup smooth peanut butter
  • 2 tbsp icing sugar
  • Crushed peanuts
Instructions
  1. Melt the milk chocolate in the microwave in 30 seconds bursts until smooth.
  2. Using a teaspoon or small pastry brush, cover the bottom and sides of each tart shell with chocolate. Allow to harden.
  3. Meanwhile, place the peanut butter in a microwaveable container and heat on medium high for 30 seconds until runny.
  4. Add the icing sugar to the peanut butter and mix to combine well.
  5. Pour the peanut butter mix into each tart until it just comes to the top of each tart.
  6. Drizzle remaining milk chocolate over the top of each tart and finish with a final scattering of crushed peanuts.
  7. Allow to set for an hour and then enjoy!

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The combination of buttery pastry, a creamy and not-too-sweet peanut butter filling and lashings of milk chocolate make this easy no-bake dessert a winner in my books! I might try it with dark chocolate and crunchy peanut butter next time, because you can never have enough PB treats in your life.

peanut-butter-cup-tarts6Are you a peanut butter fan? What’s your favourite way to use it in baking?

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2 Comments

  • Reply Lucy @ Bake Play Smile July 12, 2016 at 1:12 pm

    OMG seriously amazing!!!!!!

    • Reply Swah July 18, 2016 at 2:44 pm

      Thanks honey! There are pretty amazing indeed :)

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