Salted Caramel & Peanut Butter Tart
An Oreo base, a baked salted caramel and peanut butter filling, and a layer of dark chocolate ganache on top. This is a proper showstopper dessert that’s worth the wait while it sets in the fridge.
Cook the caramel until it genuinely looks like lava, not just bubbling — that’s what gets the flavour and texture right before the condensed milk goes in. And let the caramel layer cool properly before the ganache goes on, or the two will merge instead of setting as distinct layers.
It slices into 12 clean portions once fully set, so it’s a great one for a crowd or a special occasion where you want something that looks properly impressive.
Salted Caramel & Peanut Butter Tart
CARAMEL · DESSERT · MEDIUM
Three Layers, All Worth the Effort
The Oreo base, baked caramel and dark chocolate ganache each bring something different — crunch, gooey sweetness, and rich bitterness that balances the whole thing out.
Baking the caramel instead of just cooking it on the stovetop gives it a deeper, more set texture that holds together properly when you slice it, rather than oozing everywhere.
Most of the work happens well ahead of time, so it's an easy make-ahead option if you're having people over and want dessert sorted the day before.
Salted Caramel & Peanut Butter Tart
Ingredients
Base
- 275 g Oreo Cookies Cream Centre Removed
- 100 g Unsalted Butter Melted
- 2.5 g Sea Salt Flakes
Salted Caramel Peanut Butter
- 100 g Unsalted Butter Melted
- 110 g Brown Sugar
- 395 g Sweetened Condensed Milk
- 280 g Natural Peanut Butter
- 5 g Sea Salt Flakes
Chocolate Ganache
- 150 g Good Quality Dark Chocolate I used Callebaut N.811 54.5% Dark Callets
- 80 ml Thickened Cream
Optional Ingredients
- Chopped Peanuts Garnish
Method
Base
- Place the Oreos into a food processor or blender and process until they resemble fine breadcrumbs. Add the butter and salt and continue processing until the mixture resembles wet sand. Scrape down the sides if necessary.
- Oil and line the base of a 24cm round tart tin with parchment paper. Pour in the Oreo crumb mix and press firmly, spreading the mixture across the base and up the sides of the tin. Place in the fridge while you make the salted caramel peanut butter.
Salted Caramel Peanut Butter
- Preheat oven to 160°C (325°F).
- Place the butter into a small to medium-sized saucepan over medium heat and allow the butter to melt.
- Once melted, add the brown sugar and continuously mix for 1 ½ to 2 minutes or until it resembles lava. Turn off the heat.
- Add the sweetened condensed milk and mix until fully incorporated. Add the peanut butter and sea salt flakes, and mix well. Remove the tart tin from the fridge and pour the mixture onto the Oreo base, spreading it out evenly.
- Place the whole tart tin onto a baking tray for easier transportation and bake in the preheated oven for 12 minutes or until golden and bubbly. Remove and place onto a wire rack or heat-resistant surface, allowing it to cool down for 15 minutes.
Chocolate Ganache
- Place the chocolate and cream into a small saucepan over low heat. Continuously mix for 1½ to 2 minutes or until the chocolate is melted, then remove from heat.
- Pour the chocolate ganache only over the cooled salted caramel peanut butter, keeping it away from the Oreo rim. Sprinkle over the chopped peanuts if using. Allow to rest for 10 minutes, then place in the fridge for 2 hours, up to 24 hours, to set.
- Remove from the fridge 10 minutes before you're ready to eat, slice into 12 portions, serve, and dig in.
