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This Chocolate Caramel Peanut Crunch Tart has everything you could ever want in a dessert - a sugar cookie crust, a rich peanut caramel layer, and a crunchy chocolate peanut butter top.

Chocolate Caramel Peanut Crunch Tart

Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 1 tart


shell (sugar cookie dough):

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1/4 cup + 2 tablespoons sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

caramel layer:

  • salted caramel sauce
  • 1/2 cup peanuts

chocolate peanut butter fudge layer:

  • 16 ounces chocolate chips melted
  • 1 cup SKIPPY® Natural Peanut Butter
  • 1/2 cup honey
  • 1 teaspoon kosher salt
  • 8 ounces Feuilletine Flakes


  • To make the crust, follow the instructions to make my sugar cookie dough. Roll out sugar cookie dough 1/4 inch thick and place into a tart pan, pressing down into the corners. Use the rolling pin to roll over the edge and cut off any excess dough - this can be used to make sugar cookies.
  • Blind-bake the crust by covering with parchment or aluminum foil and then weigh down with pie weights and cook in 400 degree oven for 14 minutes.
  • Add peanuts to cooked shell and fill crust half way with caramel sauce. Bake for 12-15 minutes until you get a nice full bubbling caramel. Cool.
  • To make chocolate peanut butter fudge layer, combine melted chocolate, peanut butter, honey, and salt in large bowl. Fold in Feuilletine Flakes and stir until combined. Add mixture to top of tart and press down with back of spoon to even out.