Snickers Caramel Tart

slice of Snickers caramel tart on a black plate with a fork

Because pi day is next week! And while celebrating with math is one option, I prefer to add an E and celebrate with all things pie instead. Even if that pie is really a tart. Who knew math could be so very deeeeeelicious?

I wanted to follow up from Monday’s complete sprinkle loaded magical sugar bomb with a sweet, salty, sultry little number. Today we’re combining a toasty peanut crust with a caramel nut filling and peanut butter milk chocolate topping. Finishing it off with chopped Snickers and salty peanut crumbs. I made this the other weekend on our trip up in the mountains and retested it this past Monday, just to make sure it was totally worth your while. The verdict? YES. Very much worth everyone’s while.

Now can you please come pry this tart from my hands before I have a 3rd slice and say toodaloo to my self control forever??

Snickers caramel tart cut into slices

While calories mouthwatering flavors are in abundance, this is a super simplified recipe. I know I always say that but I PROMISE it’s the caramel-y truth. The crust takes a few minutes to come together and is the most “tricky” component (if you can even call it tricky!). I’ll include all of the crust step photos for you below the recipe. But here’s what to know now:


  1. Peanut Crust made from peanuts, flour, brown sugar, cold butter, + ice water.
  2. Caramel Nut Filling made from homemade caramel + salted peanuts.
  3. Chocolate Peanut Butter Topping made from just chocolate + peanut butter.

There’s milk chocolate, peanut butter, caramel, and salty peanuts all in one bite. Just like a Snickers bar. And there’s chopped Snickers too! Plus a super tender and melt-in-your mouth peanut crust, unlike any I’ve ever tasted before. Once the crust is prepped, pre-bake it so it cooks, becomes all toasty, and stays intact.

caramel nut filling in a glass bowl

If you’ve made my 4 ingredient salted caramel before, you’ll be happy to know it’s the base of the caramel filling. Reduce the salt in the caramel because you’ll stir in 1 cup of salted peanuts. If you use unsalted peanuts, however, make sure you add the salt to the caramel filling. I include this in the recipe notes below.

So we have the pre-baked crust, the caramel nut filling, now what? Let’s top the whole thing with the melted chocolate + peanut butter. Seriously just give me a spoon with this stuff. Same topping we use for peanut butter cup tart, too.

2 images of melted chocolate and peanut butter mixture in a glass bowl and pouring chocolate and peanut butter mixture onto caramel nut filling in tart pan

overhead image of Snickers caramel tart

Make sure you don’t freeze the tart. Rather, stick it in the fridge for a few hours to set up. Freezing the caramel = rock hard caramel! Rather, we want a nice soft, smooth, chewy caramel and a few hours in the fridge will help us get there. You can freeze the tart to enjoy at a later time though– see my make-ahead tip!


  • The crust and caramel for the filling can both be made ahead. So if time’s a concern, you can absolutely begin a day or two before.
  • You don’t need to bake the filling + topping! Just spread both into the pre-baked crust and refrigerate.
  • Decorate the pie however you’d like whether that’s chopped Snickers bars, a little extra caramel drizzle, crushed peanuts, sea salt, etc
  • Truly, this is one of the best desserts I’ve ever made. And that’s a direct exclamation from my husband who usually just says “this is good.”

slice of Snickers caramel tart on a black plate with a fork

Crust step by step shots and helpful notes below the recipe.

More Snickers recipes: Snickers CupcakesSnickers Cheesecake Bars | Caramel Snickers 7 Layer Bars | Candy Bar Blondies

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slice of Snickers caramel tart on a black plate with a fork

Snickers Caramel Tart

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: serves 8-10
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This Snickers caramel tart combines caramel, salty peanuts, chocolate, and peanut butter for one irresistible sweet and salty dessert!


  • 1 and 3/4 cups (220g) salted roasted peanuts, divided*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (25g) light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 Tablespoons (45ml) ice water
  • homemade salted caramel* (see note)
  • 6 ounces milk or semi-sweet chocolate, coarsely chopped
  • 2 Tablespoons (31g) creamy peanut butter
  • optional: chopped Snickers bar, crushed peanuts, extra caramel for topping


  1. I encourage you to check out the step-by-step photos for the crust below this recipe before beginning.
  2. For the crust: Preheat the oven to 350°F (177°C). Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs. Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You’ll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights. If you do not have pie weights, prick the crust a few times with a fork so no air bubbles form.
  3. Bake (with pie weights) for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
  4. For the filling: Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust.
  5. For the topping: Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Spread over caramel nut filling. Garnish with optional toppings, if desired.
  6. Chill in the refrigerator, uncovered, for 2-3 hours or until set. Store leftovers in the refrigerator.


  1. Make Ahead & Freezing Instructions: This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving. If the caramel is too firm, let it sit at room temperature for a couple hours before cutting. Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days. You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature to soften the caramel before serving.
  2. Special Tools: KitchenAid Food Processor | Glass Mixing BowlsTart Pan | Pie Weights | Black Serving Plate
  3. Peanuts: I suggest salted roasted peanuts for best flavor. You can use unsalted if you prefer, see next note + use 1 teaspoon salt in the  crust.
  4. Chocolate: You need 6 ounces of pure chocolate. Pure baking chocolate is sold in 4 ounce bars, so you need 1.5 bars. I recommend Baker’s or Ghirardelli brands, both solid in 4 ounce bars in the baking aisle. Instead, you can use 3/4 cup chocolate melting wafers (I like Ghirardelli brand) or chocolate chips. Nestlé Toll House milk chocolate chips work wonderfully here!
  5. Caramel: If you use salted peanuts as suggested, reduce salt in salted caramel sauce to 1/4 teaspoon. If you are using unsalted peanuts, follow the salted caramel recipe as listed with 1 teaspoon of salt. You’ll need 1 cup of caramel, which is the entire recipe.

Keywords: snickers tart, homemade tart, chocolate tart

Let’s take a look at how the peanut crust is made. This crust is exactly like my toasted hazelnut crust only we’re subbing in peanuts for the toasted hazelnuts. You’ll need a food processor for this crust– otherwise, a pastry cutter will be just fine.

2 images of tart crust mixture in a food processor with butter chunks and with butter incorporated

Remember to always use cold butter and cold ice water. Temperature is everything in baking, but it’s of utmost importance in pie and tart crusts. Cold cold cold! After the dry ingredients are pulsed with the butter into crumbs, pour it into a bowl and stir in some ice water. It’s the wintertime right now and therefore, it’s super dry out. I had to use about 3.5 Tablespoons of ice water. Keep the time of year in mind when preparing pie crust. Humidity (or lack thereof) makes a difference!

Left photo: the water mixed in. Get your hands dirty to really combine those crumbs together. Then mold it into an un-greased tart pan right photo. I use floured hands + a floured measuring cup to really pack that crust tightly into the pan.

tart crust mixture in a white bowl and pressing tart crust into tart pan with a measuring cup

Pie weights! Crucial here. If you do not have pie weights, prick a few holes into the crust and blind bake without ’em.

overhead image of pie weights on top of peanut crust in a tart pan

There we go! Crust is completely baked and ready for the caramel nut filling in step 4. Have fun, bakers!

peanut crust in a tart pan


  1. Can this be made in a pie pan if you don’t have a tart pan? 

    1. Yep! It will be a little more difficult to cut. Tart pans are great for tarts because tarts are on the thinner side and it’s helpful to have the sides removed for easy slicing.

  2. Sally, this looks amazing! Could this recipe be made into mini-tarts? The peanut crust is an interesting take and I look forward to making it!

    1. Absolutely! I’m unsure of the bake time for mini crusts. Once it’s set, it’s done! Same oven temp.

  3. Carly Johnston says:

    Man, this looks soooo good. Could I use dark chocolate for the topping?

    1. Absolutely! YUM.

  4. Sally Vandervort says:

    For the caramel sauce, do you use 1 cup of it? Can’t wait to try this decadent looking dessert!!

    1. Yep, use the entire homemade caramel recipe which is 1 whole cup.

  5. I just made this tarte! So lovely and decadent!

    Truly an ode to the Snickers bar! Sally, l wish you lots of productivtiy and energy to finish the new book by Sunday’s deadline! Greetings from Germany! 🙂

  6. So delicious!!! I was only wondering why the tart pan shouldn’t be greased? Won’t the crust break when you try to remove it?

    1. The crust has enough butter that there won’t be any sticking. Good question!

  7. Made this over the weekend! Delightful 🙂 when my husband asked where I got the recipe, I replied “sally of course!” Almost everything I make is yours! 🙂

  8. This tart is delicious! I love the variety of textures in it, and the combination of sweet and salty. I happened to be multi-tasking in my kitchen when I made the chocolate peanut butter topping, and forgot to press the Snickers pieces in before it hardened. SO, I decided to melt more chocolate and use that as “glue” to have the Snickers pieces stick to the top. Cutting the tart when it’s straight from the fridge causes the chocolate to crack, which isn’t a big deal unless you want the slices to look totally perfect. I might try having the tart sit out for 30-60 minutes before slicing next time. This is definitely a keeper! What a great recipe, Sally!

    1. Great thinking with that fix, Kristin! Yes, letting it sit for a bit should help it not to crack 🙂

  9. Hi Sally! I made this tart for my Mom last week (she is a Snickers-lover!) and made your 4-ingredient caramel for the filling. I’ve made the caramel several times before and it’s always turned out so yummy! However, with this tart the caramel filling got *rock*hard* and wouldn’t soften up, even when kept at room temperature. Can you think of any reason why?
    Thank you so much, and congratulations again on your pregnancy! SO happy for you!

    1. Hi Katie! Did you follow the caramel recipe exactly? Heavy cream, right? It also sounds like it was over-cooked. That’s the reason it would get super hard. Try turning down the heat on the stove and boiling for less time.

  10. One of the yummiest things I have ever eaten!!

  11. Hi !!! This looks so delicious! I just have one question . What chocolate would you recomend?? Thanks

    1. Thanks Peggy! I recommend Bakers or Ghirardelli brand baking bars.

  12. I have an 11 inch tart pan and I was wondering if there’s any way this could work with this pan? I can’t wait to try this recipe!

    1. Hi Jennifer! It could work, yes, but the tart will be quite thin.

  13. So excited to make this for my husband’s birthday! I have an 8×11 rectangular tart pan. Would you recommend making as is in the 8X11, increasing the recipe, or just using a 9-in pie pan? Thanks!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Emily, It just depends on how many servings you wish to have of the tart! You can increase the amount for a larger pan if you wish. We hope he has a great birthday 🙂

  14. Hi Sally! can I use dark chocolate (70%) instead of semi-sweet? should I add some cream?

  15. Hi! I just found this recipe and it looks soo delicious! But I have a question. For the caramel, can I substitute the heavy cream to whipping cream?

    1. Hi Sach, you can use heavy cream or heavy whipping cream. Do not substitute “whipping cream” without the word “heavy” in the title because it doesn’t have quite as much milk fat percentage.

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