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Salted Caramel and Peanut Chocolate Tart from the Bigger Bolder Baking Cookbook

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There’s no oven needed to make my Salted Caramel and Peanut Chocolate Tart recipe — straight from the Bigger Bolder Baking cookbook!


Hi Bold Bakers!

One of the best things about my Bigger Bolder Baking cookbook is how it’s organized. Each chapter is based on a kitchen tool, so you know exactly where to go with what you’ve got on-hand — no matter what kind of kitchen you have. My Salted Caramel and Peanut Chocolate Tart is from the chapter No-Oven Needed — and when you don’t have an oven, it’s too hot to use the one you’ve got, or you’re just looking for some sweet simplicity, my cookbook has you covered in every situation.

Peanuts, chocolate, and caramel are one of my favorite combinations. Something about the salty crunch of the peanuts, the sweetness of amber caramel, and rich chocolate just work. This no-bake wonder combines all 3. The tart looks sophisticated but is actually super simple to make and brings out the kid in whoever is eating it, as it’s almost a nod to some of my favorite candy bars!

What Kind of Chocolate Does A Salted Caramel Peanut Chocolate Tart?

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Besides the look of this lovely tart, the other thing that makes it a bit more grown-up is the bittersweet chocolate ganache. My Rich Chocolate Ganache is made of only cream and really good quality bittersweet chocolate. The use of less sweet chocolate elevates the tart and makes it not overly sweet.

What Kind of Crust Does a Salted Caramel Peanut Chocolate Tart Have?

The base of my Salted Caramel and Peanut Chocolate Tart is my classic Graham Cracker crust. This is a great way to add flavor and take away fuss when making a pie or tart as it’s made with just butter and Graham cracker crumbs. You can even make use my Homemade Graham Crackers! However, feel free to use digestives, rich tea, or any plain vanilla cookies you like.

How do I Make Salted Caramel Sauce?

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Although caramel is only a few ingredients, it does take some technique to make. Luckily, my Signature Salted Caramel Sauce recipe has it all broken down for you. This one is foolproof, leaving you with a silky sweet caramel sauce that works so well not just in this tart but on top of ice cream and all kinds of other treats. If you want an in-depth crash course on making caramel head over to my post on Troubleshooting Caramel!

How Do I Store A Chocolate Tart?

Since this tart is no-bake and sets in the fridge, I suggest wrapping it tightly with cling wrap or in an air-tight container after it’s set and storing in the fridge.

How Long Will It Last?

If covered nice and tight this tart will keep really well in the fridge for up to 4 days, enjoy!

Buy my first Bigger Bolder Baking cookbook now!

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3.46 from 11 votes
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Salted Caramel and Peanut Chocolate Tart Recipe

There’s no oven needed to make my Salted Caramel and Peanut Chocolate Tart recipe — straight from the Bigger Bolder Baking cookbook!

Course: Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
For the graham cracker crust:
Instructions
To make the crust:
  1. Grease a 9-inch tart pan and line it with 2 layers of plastic wrap (this will make it easy to remove the tart once it's set).

  2. In a medium bowl, stir together the melted butter and the Graham crumbs until the mixture resembles wet sand.

  3. Press the crumb mixture over the bottom and up the sides of the prepared tart pan. Refrigerate for about 30 minutes to set.

  4. Meanwhile to make the filling: In a small bowl stir together the peanuts and the caramel sauce.
  5. Spread the caramel mixture over the crust. Pour the ganache over the caramel layer. Refrigerate for at least 5 hours to set before serving. Keep refrigerated, covered for up to 4 days.

Watch the Recipe Video!

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

3 Images
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Acadiamom
Trinet Artsy
Anne27
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

16 Comments

Write a Comment and Review

  1. daisy parker on September 6, 2019 at 11:23 am

    you are baker 🙂 İt looks yummy. i must try it.

    • Gemma Stafford on September 6, 2019 at 11:25 am

      Thank you so much.

  2. Trinet Artsy on September 3, 2019 at 1:28 pm

    Gemma, I uploaded my photo for the tart. It was a complete hit at my labor day family lunch/dinner. This is now my favorite tart recipe. I’m partial to baking tarts and my family has liked all of them but I think this is now the favorite. Thank you for the recipe!

    • Gemma Stafford on September 4, 2019 at 2:53 am

      Hi there,
      I saw the photo, it is perfection! well done you. i am delighted your family love this recipe, thank you for submitting the photo, it will inspire other bold bakers,
      Gemma 🙂

  3. Acadiamom on September 2, 2019 at 5:32 am

    I made this tarte yesterday. It was easy to make. The crust came out out of my dish looking like a pro. But after I cut the first piece the caramel all oozed out and was a mess. I love chocolate. I love caramel and peanuts. The graham cracker crust was delicious but sadly all together it was WAY too sweet. (Can’t believe I said that). It breaks my heart to give this recipe a low review. It really does as I’ve loved ALL your recipes that I’ve tried so far and believe me I’ve tried a lot of them. I can’t wait for my copy of your book to come in the mail! Congratulations!
    PS I’m loving watching the behind the scenes making of your book!!

    • Gemma Stafford on September 2, 2019 at 10:34 am

      I’m sorry to hear that. You can reduce the sugar in the caramel a bit or use a darker chocolate until it’s perfect to your palate. I hope this helps.

  4. Lisa M Altemose on August 31, 2019 at 1:45 am

    Hi Gemma!
    Due to being on a fixed income and finances being tight, I haven’t been able to pre-order your book yet but I am hoping to get one soon!
    I love this recipe and the idea of being on location and challenging that couple to make one of your recipes from the book. I think the guy was genuinely surprised and happy to see how easy baking can be!
    Watching the video, and showing him how to do a couple of things, I was wondering if you’ve ever considered a video series on basic baking techniques. I mean, how to do things by hand, when you don’t have the equipment to make a process easier.
    I know you have your Baking Basics series, which has been extremely helpful, but I’ve never seen anything on baking techniques: When and how to use a water bath; How to properly hold a knife and knife skills; The proper utensils for, and how to, stir, whip and fold; How to choose the freshest ingredients (when dealing with produce) or choosing the best quality.
    I’ve always enjoyed the simplicity and ease of your recipes. I’ve made many of them and people swear the end result came from a bakery! For a person just venturing into the wonderful world of baking, your videos are a great introduction without being overwhelming with massive amounts of ingredients, complicated steps and techniques that could intimidate a beginner. For that reason, I think a short series of introduction videos would be helpful. Just an idea that came to mind watching this couple make your recipe!
    Best of luck on your book and thank you for another great video!

    • Gemma Stafford on August 31, 2019 at 10:10 am

      That’s a nice suggestion. I’ll see what I can do. Thanks so much.

  5. Annamaria P on August 30, 2019 at 9:36 am

    Hi Gemma,
    Congrats for the book! I love this recipe. I am intolerant to lactose, can I replace all the lactose ingredients with diary free butter and coconut cream (even the caramel)?
    Please let me know what you think.
    Thanks Annamaria

    • Gemma Stafford on August 30, 2019 at 2:34 pm

      Absolutely, Annamaria! Happy baking! Gemma 😊

  6. Annamaria P on August 30, 2019 at 9:23 am

    Hi Gemma,
    Love this recipe. I am intolerant to lactose, can I replace the lactose ingredients with dairy free butter and coconut cream? Even in the caramel? What do you think?
    Thanks! You are a star 🌟
    Annamaria

  7. Marian Reece on August 29, 2019 at 9:52 pm

    Hi Gemma, I made your chocolate brownie recipe a few days ago, ooh la la!!!. The best I ‘ve made and g/f too. Odlums g/f flour is brilliant!
    Regards & good luck with the book launch, xxx Marian (from Belfast) living in Dublin

    • Gemma Stafford on August 30, 2019 at 9:17 am

      Yay! I’m delighted that you liked my recipe, Marian. Comments like this inspire me to share more recipes that everyone can enjoy. Thanks so much.

  8. Geraldine Toltschin on August 29, 2019 at 12:31 pm

    Congratulations on your book!

    • Gemma Stafford on August 29, 2019 at 2:54 pm

      Thank you! Gemma 😊

  9. Wendy Davis on August 29, 2019 at 9:48 am

    Just by looking at goodies, I want to make them all.

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