Peanut caramel chocolate tart

This Snickers-inspired tart is full of everything delicious!

Credit: My Market Kitchen

• serves

  8

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

Base

• 2 packets Oreos
• ¼ cup + 1 tbsp melted butter
• pinch salt

Filling

• ½ cup butter (about 115 g), melted
• ½ cup brown sugar
• 1 can condensed milk
• ¼ cup cream
• 1 tsp salt
• 1 cup crunchy peanut butter (or smooth)

Topping

• 150 g milk chocolate chips
• 50 ml cream
• 2 tbsp smooth peanut butter
• pinch of salt
• ¼ cup roughly chopped peanuts

Cooling time: 30 minutes.

Chilling time: 1½-2 hours.

Instructions

1. Preheat oven to 180°C (160°C fan-forced). Line a 23 cm rectangular tart tin.
2. To make the base, blitz biscuits in a food processor until fine then add butter and salt and combine. Pack into tart tin and set side.
3. To make the tart filling, melt butter in a medium pan then add brown sugar and mix. Once bubbling add condensed milk and cream, then turn off the heat. Stir in the salt and peanut butter
4. Pour caramel into the biscuit base and bake for about 15 minutes.
5. Leave to cool for 30 mins after removing from oven.
6. Microwave choc chips, cream, peanut butter and salt for 2 x 30 second bursts to melt. Stir to combine and then pour over cooled tart.
7. Top with peanuts and set in fridge for 1½ - 2 hours.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.