The Most Decadent Salted Caramel Peanut Butter Tart
This salted caramel peanut butter tart is rich, indulgent, and made for anyone who loves the combination of chocolate, caramel, peanut butter, and a crisp cookie base. It starts with a simple Oreo crust, is filled with a smooth salted caramel peanut butter layer, and is finished with glossy dark chocolate ganache. The result is a deeply satisfying dessert with a sweet, salty, creamy, and crunchy balance in every slice.
The recipe is straightforward and easy to follow, making it a great option for a special occasion, weekend dessert, or make-ahead treat. Most of the total time is cooling and setting time, so the active preparation is simple. For the best texture, allow the tart to chill properly before slicing, and remove it from the fridge shortly before serving.
Salted Caramel & Peanut Butter Tart
This salted caramel peanut butter tart recipe serves 12 people and delivers a luxurious dessert with an Oreo cookie base, a baked caramel peanut butter filling, and a silky chocolate ganache topping. It is rich enough for celebrations but simple enough to make at home with clear steps and everyday equipment.
15 minutes
20 minutes
4 hours
4 hours 35 minutes
12 people
595kcal
Chef Jack Ovens
Ingredients
Base
- 275g (9.7oz) Oreo cookies, cream centres removed
- 100g (3.5oz) unsalted butter, melted
- 1/2 tsp sea salt flakes
Salted Caramel Peanut Butter
- 100g (3.5oz) unsalted butter, melted
- 1/2 cup (110g) brown sugar
- 1 can (395g) sweetened condensed milk
- 1 cup (280g) natural peanut butter
- 1 tsp sea salt flakes
Chocolate Ganache
- 150g (5.2oz) good quality dark chocolate, such as Callebaut N.811 54.5% dark callets
- 1/3 cup (80ml) thickened cream
Optional Topping
- Chopped peanuts
Instructions
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Preheat the oven to 160°C / 325°F.
Base
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Place the Oreo cookies in a food processor or blender and process until they become fine crumbs. Add the melted butter and sea salt, then process again until the mixture looks like damp sand. Scrape down the sides if needed so everything combines evenly.
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Lightly oil a 24cm round tart tin and line the base with parchment paper. Tip in the Oreo crumb mixture, then press it firmly across the bottom and up the sides of the tin. Place the prepared tart shell in the fridge while you make the salted caramel peanut butter filling.
Salted Caramel Peanut Butter
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Place the butter in a small to medium saucepan over medium heat and allow it to melt gently.
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Add the brown sugar and stir continuously for 1 1/2 to 2 minutes, or until the mixture becomes thick, glossy, and lava-like. Turn off the heat.
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Add the sweetened condensed milk and mix until fully incorporated. Stir in the natural peanut butter and sea salt flakes until smooth. Remove the tart tin from the fridge, pour the filling over the Oreo base, and spread it into an even layer.
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Set the tart tin on a baking tray for easier handling. Bake in the preheated oven for 12 minutes, or until the filling is golden and bubbling. Remove from the oven and place on a wire rack or heatproof surface. Let it cool for 15 minutes before adding the ganache.
Chocolate Ganache
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Place the dark chocolate and thickened cream in a small saucepan over low heat. Stir continuously for 1 1/2 to 2 minutes, or until the chocolate has melted and the ganache is smooth. Remove from the heat.
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Pour the chocolate ganache over the cooled salted caramel peanut butter layer, keeping it away from the Oreo rim for a clean finish. Sprinkle over chopped peanuts if using. Let the tart sit for 10 minutes, then place it in the fridge for at least 2 hours and up to 24 hours to set.
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Remove the tart from the fridge 10 minutes before serving. Slice into 12 portions and serve. The short resting time makes the filling easier to cut while keeping the tart beautifully set.
Nutrition Guide
- Calories: 595
- Fat: 39g
- Saturated Fat: 19g
- Trans Fat: 1g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 13g
- Cholesterol: 56mg
- Sodium: 323mg
- Potassium: 423mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 43g
- Protein: 11g
- Vitamin A: 604IU
- Vitamin C: 1mg
- Calcium: 162mg
- Iron: 3mg
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition guide above is based on daily averages and is calculated for one portion.
Recipe Notes
Salted Caramel Peanut Butter Tart Storage Instructions
Store the salted caramel peanut butter tart in an airtight container in the fridge for up to 7 days. For longer storage, place it in an airtight container and freeze it for up to 6 months. If serving from frozen, thaw the tart in the refrigerator for at least 2 hours, or leave it overnight for the best texture. Keep it chilled until shortly before serving so the ganache and filling stay neatly set.
What Is Condensed Milk?
Condensed milk is cow’s milk with much of its water content removed. It is most often sold with added sugar as sweetened condensed milk, which is the version used in this salted caramel peanut butter tart. Because it is thick, sweet, and creamy, it helps create a smooth filling without adding the extra moisture that regular milk would bring.
In this recipe, condensed milk supports the caramel-style texture and gives the filling a sweet, milky flavour. It also helps the peanut butter layer set with a soft but sliceable consistency. This is especially useful for desserts that should feel creamy while still holding their shape once cut.
Watch How To Make The Recipe
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