Peanut Butter Chocolate Tart Bars

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These Peanut Butter Chocolate Tart Bars come to us from Edd Kimber’s genius book “ONE TIN BAKES“. Edd Kimber (THE BOY WHO BAKES) is the winner of the first series of The Great British Bake Off in 2010. His book is filled with sweet and simple recipes all coming together in one 23 x 33 cm (9 x 13in) baking pan. We couldn’t help but try his recipe for Peanut Butter Chocolate Tart Bars. Essentially an oreo crust layered with the most creamy luscious peanut butter filling and coated in a layer of hard chocolate sprinkled with flaky sea salt.

Things to Keep in Mind:

  • The Oreo Crust: Edd Kimber calls for 36 Oreo cookings when making his recipe. We do know if our baking tin might have been a little bigger than his, but we found the amount was a little short. So we increased the amount to 48 Oreos, we would rather have a little extra than not enough.
  • Baking: Do not over bake the oreo crust or you will have a very hard unappetizing base layer, 8-10 minutes should be more than enough.
  • The Chocolate Topping: Edd Kimber makes a ganache type topping for the final layer of his tart. You melt chocolate on a double broiler with some cream and then whisk in some butter. Since learning an easy hack to make magic chocolate topping we almost never go with this process. We like to just melt some chocolate with a little bit of coconut oil in the microwave at 15 second intervals. Once this is melted pour it over whatever you like and it will harden. Super easy, and fast. We will include both methods.

What you will need to make Peanut Butter Chocolate Tart Bars

Components of the Peanut Butter Chocolate Tart Bars:

  1. Oreo Crust
  2. Peanut Butter Filling
  3. Chocolate Topping

1. The Oreo Crust

Ingredients:

  • Oreo cookies (with white cream)
  • cooled melted butter
  • sea salt
  • 1 egg white

The base of these peanut butter chocolate tart bars is a simple Oreo crust. It all comes together in a food processor or a blender in 5 minutes.

Line a 23 x 33 cm (9 x 13in) baking pan with parchment paper that covers all sides of the pan.

Into your blender add all your Oreo cookies (with cream) and blend until you have fine crumbs.

Add in your melted butter, the egg white, and some sea salt and blend until it is fully incorporated. The mixture should resemble wet sand and you squeeze it in the palm of your hand it should stick together easily.

Pour the crumb mixture into your prepared baking pan and press down the crumbs into an even base. Push the crumbs up the sides of the baking pan (just a little). Use the back of a glass to help push the crumbs up the side a little bit, and to also even our the layer.

Refrigerate for 20 minutes.

While the baking pan is in the fridge, preheat the oven to 180°C (350°F)

Bake the crust for 8-10 minutes, or until set (do not overbake it or it will be hard).

2. The Peanut Butter FIlling

Ingredients:

  • peanut butter
  • butter (room temperature)
  • confectioners sugar
  • vanilla extract
  • 1 1/2 cups heavy cream (divided into 2 ¾ portions)

Into the bowl of your stand mixer fitted with the paddle attachment add peanut butter + confectioners sugar + butter + vanilla and beat until fully incorporated.

Add half of your divided heavy cream (you don’t need to be precise just eyeball have of your reserved 3/4 cream). And beat until fully incorporated.

Add the other half of your divided heavy cream. And beat until fully incorporated. Set that aside.

Using a handheld mixer or the whisk attachment on your stand mixer whip the remaining 3/4 reserved cream until it holds soft peaks.

Add half of your whipped cream mixture into your peanut butter mixture and using a spatula fold to incorporate.

Add the other half of your whipped cream and fold again.

Spread the filling in an even layer onto the oreo crust. Refridgerate while we make the chocolate topping.

3. The Chocolate topping

Edd Kimber makes a ganache type topping, he melts 200 grams of chocolate with 60 grams of heavy cream. When that is melted he whisks in 15grams of unsalted butter, lets it cool for 3 minutes and the pours it on top of the chocolate peanut butter tart.

We like to use an easier method for making hard chocolate toppings using coconut oil. Place your finely chopped chocolate + tbsp of coconut oil into a microwave-safe bowl. Microwave in 15-second intervals until all the chocolate has melted. Allow to cool for 3 mintues.

Pour the melted chocolate over the peanut butter filling and spread it into an even layer. Sprinkle with some flakey sea salt.

Return to the fridge for 30 minutes or until the chocolate topping has set.Cut the bars into whatever shapes you like. We like to refrigerate longer to make the cutting process easier. Then into a jug, we place some warm water and dip our sharp knife into it. This makes cutting easier and always for less breakage of the chocolate top.

How to store your Peanut Butter Chocolate Tart Bars

These are messy so keep them in the fridge in an airtight container. They are best eaten the day you make them, but they will keep for 2-3 days in the fridge.

Peanut Butter Chocolate Tart Bars

Ingredients

For the Chocolate Topping

  • 200 grams 70% chocolate chopped finely
  • 1 tbsp coconut oil
  • sea salt for sprinkling

For the Oreo Crust

  • 48 pieces oreo cookies (with white cream)
  • 60 grams cooled melted butter 4 tbsp butter
  • ¼ tsp sea salt
  • 1 egg white

For the Peanut Butter Filling

  • 315 grams peanut butter 1 ½ cups
  • 45 grams butter (room temperature) 3 tbsp
  • 60 grams confectioners sugar ½ cup
  • 1 tsp vanilla extract
  • 1 ½ cups heavy cream (divided into 2 ¾ portions)

Instructions

For the Oreo Crust

  • Line a 23 x 33 cm (9 x 13in) baking pan with parchment paper that covers all sides of the pan.
  • Place Oreos(with cream) into a food processor and blitz into fine crumbs.
  • Pour in salt + egg white + butter blitz until evenly mixed.
  • Pour the crumb mixture into your prepared baking pan and press down the crumbs into an even base. Push the crumbs up the sides of the baking pan (just a little). Use the back of a glass to even the layer out.
  • Refrigerate for 20 minutes.
  • While the baking pan is in the fridge, preheat the oven to 180°C (350°F)
  • Bake the crust for 8-10 minutes, or until set (do not overbake it or it will be hard).

For the Peanut Butter Filling

  • Into the bowl of your stand mixer fitted with the paddle attachment add peanut butter + confectioners sugar + butter + vanilla and beat until fully incorporated.
  • Add half of your divided heavy cream. And beat until fully incorporated.
  • Add the other half of your divided heavy cream. And beat until fully incorporated.
  • Using a handheld mixer or the whisk attachment on your stand mixer whip the remaining 3/4 reserved cream until it holds soft peaks.
  • Add half of your whipped cream mixture into your peanut butter mixture and using a spatula fold to incorporate.
  • Add the other half of your whipped cream and fold again.
  • Spread the filling in an even layer onto the oreo crust. Refrigerate while we make the chocolate topping.

For the Chocolate Topping

  • Place your finely chopped chocolate + tbsp of coconut oil into a microwave-safe bowl. Microwave in 15-second intervals until all the chocolate has melted.
  • Allow to cool for 3 mintues.
  • Pour the melted chocolate over the peanut butter filling and spread it into an even layer.
  • Sprinkle with some flakey sea salt.
  • Return to the fridge for 1 hour or until the chocolate topping has set.
  • Cut using a sharp knife dipped in hot water, and serve. Keep in an airtight container in the fridge.
Course: Dessert

If you make these Peanut Butter Chocolate Tart Bars let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

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