I recently purchased some chocolate graham crackers to make a crust for the passion fruit bars I was working on, but I decided to go the chocolate shortbread route. So I had a whole box of chocolate graham crackers to get rid of. What is a girl to do? She’s got to find a way to use them up. Naturally, I was immediately thinking of graham cracker crusts. That was a massive rabbit hole. Eventually, I settled on this Peanut Butter Chocolate Tarte, because I knew it couldn’t go wrong. Stay tuned for how I use up the rest of the box.
This was a pretty guaranteed success, which is sometimes satisfying. Chocolate graham cracker crust, a creamy pb filling, and a chocolate shell. What, is there any chance that’s gonna be bad? No.
The filling is like a more creamy version of a Reese’s. The full tarte as a whole is basically like an over-large Reese’s.
The graham crust is a little flawed. Verrrry crumbly. But, I think that’s okay. It still works. Eat it with a fork and plate, and you’re fine. Press it down extra tightly and it shouldn’t crumble as much.
It’s amazing to me that modern science has not yet figured out how to make graham cracker crust better. Well, sometimes it works. But it’s not consistent. I also couldn’t totally tell if the chocolate graham crackers were maybe… more crumbly?
I’ll have to keep thinking up uses for the other chocolate graham crackers. Maybe I’ll use it to make more crumbly crust. Maybe I’ll get more creative. We shall see!
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PinIngredients
Graham Cracker Crust
- 1 and 1/3 cups chocolate graham cracker crumbs (about 10–11 full sheet graham crackers)
- 1/4 cup (4 Tbsp) unsalted butter, melted
Peanut Butter Filling
- 6 Tablespoons unsalted butter, softened to room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 and 1/4 cups creamy peanut butter
Chocolate Topping
- 6 ounces semi-sweet chocolate
Instructions
- Preheat oven to 350°F.
- Make the crust: Stir the graham cracker crumbs and melted butter together. Pour into a 9-inch tart pan and pack in very tightly. Bake for 13–15 minutes. Remove from the oven and allow to cool for 15 minutes before adding the filling. It’s best if the crust is still slightly warm so the filling can properly adhere.
- Make the filling: Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt, and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
- Spread filling evenly into tart crust. Put in the refrigerator as you prepare the topping.
- Make the topping: Using a double boiler or microwave, melt the chocolate until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling.
- Chill in the refrigerator, uncovered, for 4–6 hours (or up to 2 days) before slicing. If chilling for longer than 6 hours, cover it.
- Cover leftovers tightly and refrigerate for up to 1 week.
Notes
Adapted from Sally’s Baking Addiction