Food, Recipes, Slices/Pies/Tarts

Peanut Butter Cup Tarts

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 Time5 mins
Cook Time2 mins
Total Time7 mins
Servings: 12
Author: Swah

Ingredients

  • 1 packet of 12 store bought mini tart shells
  • 100 g milk chocolate chopped + extra to drizzle
  • 2/3 cup smooth peanut butter
  • 2 tbsp icing sugar
  • Crushed peanuts

Instructions

  • Melt the milk chocolate in the microwave in 30 seconds bursts until smooth.
  • Using a teaspoon or small pastry brush, cover the bottom and sides of each tart shell with chocolate. Allow to harden.
  • Meanwhile, place the peanut butter in a microwaveable container and heat on medium high for 30 seconds until runny.
  • Add the icing sugar to the peanut butter and mix to combine well.
  • Pour the peanut butter mix into each tart until it just comes to the top of each tart.
  • Drizzle remaining milk chocolate over the top of each tart and finish with a final scattering of crushed peanuts.
  • 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.

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

love_swah_sig

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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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