Peanut Butter Chocolate Ganache Tartlets
If you’re in the mood for something that looks bakery-level fancy but secretly isn’t that hard… this is it.
These Peanut Butter Chocolate Ganache Tartlets are rich, silky, and unapologetically indulgent. A crisp chocolate cookie crust, a creamy peanut butter layer, and a glossy chocolate ganache topping that sets into pure luxury.
They’re the kind of dessert that makes people pause mid-bite and go, “Okay… wow.”
And the best part? No complicated pastry skills required.
Why You’ll Love These
- Individual servings = elegant presentation
- No special decorating skills needed
- That chocolate + peanut butter combo never fails
- Make-ahead friendly
- Perfect for parties, holidays, or “I deserve this” nights
The textures are everything:
Crunchy crust → creamy peanut butter → smooth ganache.
It’s layered perfection.
Ingredients You’ll Need
For the Chocolate Cookie Crust
- 1 ½ cups chocolate cookie crumbs (like crushed chocolate sandwich cookies, filling removed)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
For the Peanut Butter Layer
- ¾ cup creamy peanut butter
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional toppings:
- Chopped peanuts
- Mini peanut butter cups
- Flaky sea salt
- Chocolate drizzle
Step-by-Step Instructions
1. Prepare the Tartlet Pans
Preheat oven to 350°F (175°C).
Grease a mini tart pan (or muffin tin if you don’t have one).
2. Make the Chocolate Crust
In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
Press firmly into the bottoms and slightly up the sides of each tart cavity.
Bake for 8–10 minutes.
Let cool completely before adding the filling.
(If you want a no-bake version, chill the crusts for 30 minutes instead of baking.)
3. Make the Peanut Butter Layer
Beat together peanut butter, softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Spoon or pipe the mixture evenly into the cooled crusts.
Smooth the tops and refrigerate while you prepare the ganache.
4. Make the Chocolate Ganache
Heat heavy cream until just steaming (not boiling).
Pour over chocolate chips in a bowl. Let sit for 2–3 minutes.
Stir slowly until smooth and glossy.
Let it cool slightly so it thickens just a bit before pouring.
5. Assemble
Spoon ganache over each peanut butter layer, spreading gently to the edges.
Tap the pan lightly to smooth the surface.
Refrigerate for at least 1 hour, or until fully set.
6. Decorate (Optional but Recommended)
Top with:
- Chopped peanuts for crunch
- A drizzle of melted peanut butter
- A sprinkle of flaky sea salt
- A mini peanut butter cup in the center
Now they look straight out of a pastry shop.
Tips for Perfect Tartlets
- Cool crust completely before adding filling. Warm crust = melty filling.
- Use good-quality chocolate for the ganache. It makes a difference.
- Don’t overheat the cream. Just steaming is perfect.
- Chill long enough so the ganache sets cleanly.
If removing from a tart pan with removable bottoms, push up gently from underneath once fully chilled.
Variations & Substitutions
Want to switch things up?
- Use milk chocolate for a sweeter ganache
- Add a thin layer of salted caramel under the peanut butter
- Make it gluten-free using gluten-free chocolate cookies
- Swap peanut butter for almond butter or cookie butter
- Add a sprinkle of espresso powder to the ganache for deeper flavor
You can also make one full-size tart instead of mini tartlets—just increase chilling time.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
They taste best slightly chilled but not ice-cold—let them sit at room temperature for 10–15 minutes before serving for the creamiest texture.
They also freeze well for up to 1 month.
FAQ
Can I make these ahead of time?
Yes! They’re perfect make-ahead desserts. Prepare a day in advance and chill overnight.
Do I have to bake the crust?
No. You can chill it instead for a fully no-bake version.
Can I use natural peanut butter?
You can, but the filling may be softer. Stir very well before using.
What if I don’t have mini tart pans?
A standard muffin tin works great. Just line with paper liners for easy removal.
Final Thoughts
Peanut Butter Chocolate Ganache Tartlets are rich, smooth, and seriously impressive without being overly complicated.
They’re elegant enough for guests but simple enough for a weeknight chocolate craving.
Crunchy. Creamy. Silky.
Basically everything you love about peanut butter and chocolate—stacked into one perfect little dessert.
