Because of how much I love the glorious combination of chocolate and peanut butter, I’m always looking for new ways to use them. I’ve covered cookies, brownies, cheesecakes, and more. But, these little tartlets are pretty special.
It all starts with the crust, which is essentially a peanut butter cookie. If you’re like me, you’re already sold. Then, a fudgy chocolate filling goes into the crust for a magical chocolate-peanut butter experience.
I am happy to tell you that these are very simple to make. You can have them mixed up and in the oven pretty quickly and without much fuss. They look more involved than they actually are. That’s always a selling point for me.
One of my favorite things about these is that they aren’t too sweet. Instead, they really focus on the flavors of peanut butter in the crust and rich chocolate in the filling. The original recipe suggests sprinkling the tops with confectioners sugar. If you’d like these a bit sweeter, then that’s a great way to add a little sweet punch.
Click here to see some of my favorite chocolate and peanut butter recipes.
For the crust:
1/4 cup crunchy peanut butter
3 tablespoons packed light or dark brown sugar
2 tablespoons unsalted butter, cold & cut into small pieces
1 & 1/2 tablespoons light corn syrup
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water
For the filling:
2/3 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
confectioners sugar, optional, for dusting
To make the crust:
- Preheat oven to 350°. Coat 24 miniature muffin cups with cooking spray.
- Using an electric mixer at medium speed, beat peanut butter, brown sugar, butter, and corn syrup until smooth. Add flour and salt. Mix using a pastry blender or a fork or 2 knives until the mixture resembles coarse meal.
- Sprinkle surface of mixture with 1 tablespoon cold water. Mix with pastry blender or a fork. Add remaining water, 1 tablespoon at a time, and mix until combined.
- Using a scant tablespoon of dough at a time, roll dough into 24 balls. Place 1 ball in each cup of prepared pan. Using a tart tamper or your fingers, press dough into bottom and up the sides of each muffin cup. Set pan aside.
To make the filling:
- Place brown sugar, cocoa powder, chocolate chips, butter, and milk in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth (about 3-4 minutes).
- Remove pan from heat. Stir in flour and egg until well-blended.
- Divide chocolate mixture evenly among muffin cups. (I used about 1 & 1/2 teaspoons of chocolate mixture per cup.)
- Bake 10-12 minutes, or until crust is lightly browned. Cool in pan on wire rack for 5 minutes. Then, run a knife around the edges of each tart. Remove tarts from pan to wire rack to cool completely.
- If desired, dust the top of each tart with confectioners sugar.
20 Comments on “Peanut Butter Fudge Tartlets”
Flipping, yummy! I bet they smell so good too! Give me the milk!
Oh, yum. I’d love to have some of these right now! I just love peanut butter and chocolate!
They are like little pies! There are never too many ways to enjoy this combination.
You mention not too sweet but yet rich….I love that! I prefer my desserts just that way…light on the sweetness but heavy on the rich.
I agree with Erins comment above! They do look like mini pies!!! So cute!!
Mr. & Mrs. P
They look beautiful, not to mention beautifully simple!
Peanut butter and chocolate are a match made in heaven
Thanks for sharing the recipe!
I was sold as soon as you had peanut butter in the title! I just can’t get enough of it, especially when it’s paired with chocolate!
Perfect timing! I’m hosting a baby shower next weekend and the mama-to-be has requested anything that’s chocolate/peanut butter for the dessert. I’m going to make a practice batch this weekend. Thanks for the recipe!
OMG I’m totally sold!!! Suuuch rich delicious sweet perfection
Oh yum, your tartlets sound totally delicious!
Yes please, these look INCREDIBLE!!! Yum.
i don’t have mini tart pans, can i use normal cupcake or muffin tins with the paper liners to bake these? i’m afraid if i don’t line them they will break when i’ll try to take them out..
Hi, Joanna. I used mini muffin pans, not tart pans. Using standard muffin pans may prove difficult, as the filling will be thicker and need more time to set. Baking longer could overbake the crust. If you have to use standard muffin pans, don’t use the entire volume of the cup. You can line them, but I don’t think it’s necessary.
Have you ever frozen these?
cfrieday, I’ve not frozen these, but I don’t see any reason why you couldn’t.
Wow, these look positively scrumptious! I was reading the ingredient list, and you’ve listed corn syrup. I try to stay away from that as far as possible. Could I replace it with honey? Thanks for the help!
Hi, Kendall. I think honey might work. Let me know how it works if you try it!
Can you give also grams doses please?
Hi, Mart. I’m planning to add weights to all my recipes in the future. In the meantime, I’d recommend a conversion chart like this one at King Arthur Flour.