Snickers Caramel Tart

Because pi day is next week! And while celebrating with math is one option, I prefer to add an E and celebrate with all things pie instead. Even if that pie is really a tart. Who knew math could be so very deeeeeelicious?

I wanted to follow up from Monday’s complete sprinkle loaded magical sugar bomb with a sweet, salty, sultry little number. Today we’re combining a toasty peanut crust with a caramel nut filling and peanut butter milk chocolate topping. Finishing it off with chopped Snickers and salty peanut crumbs. I made this the other weekend on our trip up in the mountains and retested it this past Monday, just to make sure it was totally worth your while. The verdict? YES. Very much worth everyone’s while.

Now can you please come pry this tart from my hands before I have a 3rd slice and say toodaloo to my self control forever??

While calories mouthwatering flavors are in abundance, this is a super simplified recipe. I know I always say that but I PROMISE it’s the caramel-y truth. The crust takes a few minutes to come together and is the most “tricky” component (if you can even call it tricky!). I’ll include all of the crust step photos for you below the recipe. But here’s what to know now:

3 Layers To Love

1. Peanut Crust made from peanuts, flour, brown sugar, cold butter, + ice water.
2. Caramel Nut Filling made from homemade caramel + salted peanuts.
3. Chocolate Peanut Butter Topping made from just chocolate + peanut butter.

There’s milk chocolate, peanut butter, caramel, and salty peanuts all in one bite. Just like a Snickers bar. And there’s chopped Snickers too! Plus a super tender and melt-in-your mouth peanut crust, unlike any I’ve ever tasted before. Once the crust is prepped, pre-bake it so it cooks, becomes all toasty, and stays intact.

If you’ve made my 4 ingredient salted caramel before, you’ll be happy to know it’s the base of the caramel filling. Reduce the salt in the caramel because you’ll stir in 1 cup of salted peanuts. If you use unsalted peanuts, however, make sure you add the salt to the caramel filling. I include this in the recipe notes below.

So we have the pre-baked crust, the caramel nut filling, now what? Let’s top the whole thing with the melted chocolate + peanut butter. Seriously just give me a spoon with this stuff. Same topping we use for peanut butter cup tart, too.

Make sure you don’t freeze the tart. Rather, stick it in the fridge for a few hours to set up. Freezing the caramel = rock hard caramel! Rather, we want a nice soft, smooth, chewy caramel and a few hours in the fridge will help us get there. You can freeze the tart to enjoy at a later time though—see my make-ahead tip!

More Reasons To Make This Snickers Caramel Tart

• The crust and caramel for the filling can both be made ahead. So if time’s a concern, you can absolutely begin a day or two before.
• You don’t need to bake the filling + topping! Just spread both into the pre-baked crust and refrigerate.
• Decorate the pie however you’d like whether that’s chopped Snickers bars, a little extra caramel drizzle, crushed peanuts, sea salt, etc
• Truly, this is one of the best desserts I’ve ever made. And that’s a direct exclamation from my husband who usually just says “this is good.”

Crust step-by-step shots and helpful notes below the recipe.

More Snickers Recipes

• Snickers Cupcakes
• Snickers Cheesecake Bars
• Caramel Snickers 7 Layer Bars
• Caramel Snickers 7 Layer Bars

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Let’s take a look at how the peanut crust is made. This crust is exactly like the toasted hazelnut crust from my Nutella tart, only we’re subbing in peanuts for the toasted hazelnuts. You’ll need a food processor for this crust—otherwise, a pastry cutter will be just fine.

Remember to always use cold butter and cold ice water. Temperature is everything in baking, but it’s of utmost importance in pie and tart crusts. Cold cold cold! After the dry ingredients are pulsed with the butter into crumbs, pour it into a bowl and stir in some ice water. It’s the wintertime right now and therefore, it’s super dry out. I had to use about 3.5 Tablespoons of ice water. Keep the time of year in mind when preparing pie crust. Humidity (or lack thereof) makes a difference!

Left photo: the water mixed in. Get your hands dirty to really combine those crumbs together. Then mold it into an un-greased tart pan right photo. (If you don’t have one, here is the tart pan I own and love. You can use it to make my spiced pumpkin tart, too.) I use floured hands + a floured measuring cup to really pack that crust tightly into the pan.

Pie weights! Crucial here. If you do not have pie weights, prick a few holes into the crust and blind bake without them.

There we go! Crust is completely baked and ready for the caramel nut filling in step 4. Have fun, bakers!