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