snickers tart

This Snickers caramel tart combines caramel, salty peanuts, chocolate, and peanut butter for one irresistible sweet and salty dessert!

Snickers Caramel Tart

(220 grams) salted roasted peanuts, divided*

(125 grams) all-purpose flour (spooned & leveled)

Tablespoons (25 grams) light brown sugar

salt

(115 grams) unsalted butter,

Tablespoons (45 milliliters) ice water

salted caramel* (see note)

milk

Tablespoons (31 grams) creamy peanut butter

Snickers bar, crushed peanuts, extra caramel for topping

I encourage you to check out the step-by-step photos for the crust below this recipe before beginning.

For the crust

Preheat the oven to 350°F (177°C). Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs. Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You&#8217;ll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights. If you do not have pie weights, prick the crust a few times with a fork so no air bubbles form.

Bake (with pie weights) for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.

For the filling

 Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust.

For the topping

Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Spread over caramel nut filling. Garnish with optional toppings, if desired.

Chill in the refrigerator, uncovered, for 2-3 hours or until set. Store leftovers in the refrigerator.

One of the best desserts I've tried! I like to add a little coarse salt on top as the topping sets.

Decadent &amp; delicious! I used 8 oz of Ghirardelli’s semi sweet baking chocolate with the peanut butter melt &amp; painted a thin layer of  the melted chocolate mixture on the inside bottom of the crust because I was shipping the tart over night as a birthday gift &amp; I wanted to protect the crust!   Kept it secure in the pan as well. It arrived intact &amp; was a hit! I used the original snickers all over the top with just a light sprinkle of coarse flaked sea salt on the top  &amp; it was gorgeous!  Perfect for special occasions!!

I love Sally's Baking Recipes! This tart was good but a little too salty for us. I'm thinking maybe it was even the peanuts I used. The crust was fine and the chocolate topping was fine but the caramel mixed with the salted peanuts just got too salty and overpowered the sweet. I don't see anyone else having this problem in the comments though so I'm thinking something went wrong in what I did or the peanuts must have been to salty.

Excellent.  Made 10 days go and froze it.  served at cards last night and we all loved it.  Will make again and already shared the recipe.  And I already have a killer turtle tart recipe so my bar is set high!

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The most viewed snickers tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Snickers Caramel Tart

The most viewed snickers tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine