Is there anything better than gooey caramel in between chocolate and a sweet cookie crust?! This easy Easy Chocolate Caramel Snickers Tart only needs a handful of ingredients to make and it absolutely perfect for any occasion.

This tart has a sugar cookie light crust that’s super simple to make, then it’s topped with a homemade caramel that is packed with salted peanuts. The tart is then covered in a delicious semi-sweet chocolate layer. It’s like a giant snickers bar but in a tart.
This Snickers tart is:
- Easy to make
- Taste similar to a snickers
- Slightly messy but delicious
- Perfect dessert for a get together
What you need
- 9 in tart pan with removable bottom
- Pastry Cutter or Food Processor
- Plastic Wrap
- Candy Themometer
- Rubber Spatula
- Pie Weights
- All Purpose Flour
- Sugar
- Unsalted Butter
- Water
- Salt
- Heavy Cream
- Peanuts
- Semi-Sweet Chocolate

How to make this easy chocolate caramel tart
Ok, there are 3 separate steps needed to make this recipe but don’t fret, I promise they aren’t hard. Your going to want to start out by making the shortbread crust because this steps takes the longest. Grab a medium size bowl and mix together the flour,salt and sugar. Using a pastry cutter or a food processor, cut the butter into the flour and sugar until medium sized clumps of flour form. Add in 1 tablespoon of water at a time, only adding enough until the dough just comes together. Pour the shaggy dough into a lightly sprayed tart pan and press into the bottom and up the sides of the tart pan. Cover in plastic wrap and allow to chill in the refrigerator for at least 30 minutes. Once ready to bake, preheat the oven to 350 degrees. Prick the crust with a fork several times, line the inside of the tart crust with parchment then fill with pie weights. Bake the tart for 18-20 minutes until lightly golden brown.
While the crust is cooling, let’s make the caramel! In a heavy bottomed sauce pan, melt the sugar over medium heat. Boil the sugar for about 19-20 minutes, it’s super handy to have a candy thermometer but if you don’t have one no biggie. If using a candy thermometer the temperature should read between 355-360 degrees Fahrenheit. The caramel will have a nutty smell and be a light brown color. Remove from heat and add in cubed butter then stir until combined. Slowly add in heavy cream and whisk until completely combined. Finish the caramel off with sea salt and roasted peanuts. Pour into the cooled crust.
In a separate bowl, melt peanut butter and chocolate together. Pour over the peanut caramel into a even layer. Chill for one hour prior to serving.

Can I make this ahead of time?
Of course you can! Complete all of the steps for the recipe as listed. Cover with plastic wrap and place in the refrigerator for up to 2 days.
How to store this tart
To keep the tart as fresh as possible, wrap the tart in plastic wrap and store in the refrigerator. Serve within 2 days.

Can I freeze the Snickers tart?
Yes! Wrap the tart tightly in plastic wrap, then place the tart into a freezer safe ziplock bag. Freeze for up to 3 months. Once ready to serve, pull the tart out of the freezer then allow to come to room temperature.

Chocolate Caramel Peanut Tart
Equipment
- 9 inch Tart Pan
Ingredients
Shortbread Crust
- 1 1/4 cup All Purpose Flour
- 1/3 cup Sugar
- 1/2 cup Unsalted Butter cubed
- 1-3 tablespoon Ice water
- Pinch of Sea Salt
Caramel Peanut Filling
- 1 cup Grandulated Sugar
- 1/2 cup Heavy Cream
- 1/2 cup Butter cubed
- 1 cup Roasted Peanuts
- Pinch of sea salt
Chocolate Peanut Butter
- 3/4 cup Semi-Sweet Chocolate Chips
- 2 tablespoon Peanut Butter
Instructions
Shortbread Crust
- 1. Grab a medium size bowl and mix together the flour,salt and sugar. Using a pastry cutter or a food processor, cut the butter into the flour and sugar until medium sized clumps of flour form. Add in 1 tablespoon of water at a time, only adding enough until the dough just comes together. 2.Pour the shaggy dough into a lightly sprayed tart pan and press into the bottom and up the sides of the tart pan. Cover in plastic wrap and allow to chill in the refrigerator for at least 30 minutes. 3. Once ready to bake, preheat the oven to 350 degrees. Prick the crust with a fork several times, line the inside of the tart crust with parchment then fill with pie weights. Bake the tart for 18-20 minutes until lightly golden brown.
Caramel Peanut Filling
- 1. In a heavy bottomed sauce pan, melt the sugar over medium heat. Boil the sugar for about 19-20 minutes, it's super handy to have a candy thermometer but if you don't have one, no biggie. If using a candy thermometer the temperature should read between 355-360 degrees Fahrenheit. The caramel will have a nutty smell and be a light brown color. Remove from heat and add in cubed butter then stir until combined. Slowly add in heavy cream and whisk until completely combined. Finish the caramel off with sea salt and roasted peanuts. Pour into the cooled crust.
Peanut Butter Chocolate Ganache
- 1. In a medium bowl, melt the peanut butter and chocolate together in 15-30 second increments being sure to stir. Pour over the cooled caramel peanut filling.
Maryann
No where in the list of ingredients does it list 2 egg yolks, however in the direction it says add 2 egg yolks to the pastry . Correct please.
Bianca
Hey there Maryann!
Thanks for letting me know.
-Bianca