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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