Snickers Caramel Tart

Snickers caramel tart with salted caramel, peanut crust, salty peanuts, and chocolate peanut butter topping! Recipe on

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 with salted caramel, peanut crust, salty peanuts, and chocolate peanut butter topping! Recipe on

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.

How to make salted caramel nut filling for Snickers caramel tart on

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’ll include this in the recipe notes below for ya.

So we have the pre-baked crust, the caramel nut filling, now what? Let’s top the whole shebang with the melted chocolate + peanut butter. Seriously just give me a spoon with this stuff.

How to make Snickers caramel tart on

Snickers caramel tart with salted caramel, peanut crust, salty peanuts, and chocolate peanut butter topping! Recipe on

The first time I made this Snickers caramel tart, I made a chocolate ganache with chocolate + heavy cream. However, I found the tart to be lacking… something. Simply melting chocolate and peanut butter together not only complemented the overall Snickers flavor, it was easier to make than ganache too!

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.”

Snickers caramel tart with salted caramel, peanut crust, salty peanuts, and chocolate peanut butter topping! Recipe on

Crust step by step shots and helpful notes below the recipe. YAY pi day!

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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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)
  • 8 ounces (226g) 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. 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.

Peanut crust for Snickers caramel tart on

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.

Peanut crust for Snickers caramel tart on

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

Peanut crust for Snickers caramel tart on

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

Peanut crust for Snickers caramel tart on

Snickers caramel tart recipe with peanut butter, milk chocolate, peanuts, and salted caramel for a sweet and salty dessert! Recipe on
Snickers caramel tart recipe with peanut butter, milk chocolate, peanuts, and salted caramel for a sweet and salty dessert! Recipe on
Snickers caramel tart with salted caramel, peanut crust, salty peanuts, and chocolate peanut butter topping! Recipe on


  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. Jenny from says:

    Hi Sally, wow, this sounds awesome! Too bad this wasn’t the baking challenge! I will be sure to make it soon, really looks like a candy bar.
    Best, Jenny
    PS: You can also use lentils, beans or rice to blind bake the pie crust. I have a jar with a mix of lentils and rice I use all the time for pie weights.

  3. Can i use unsalted rosted peanut in both crust and filling , do i need to add more salt for the crust if i do , thanks for this tasty treat , my husband is allergic to all nuts but peacan and peanuts and hsulnuts so i love it when you make recipes using them

    1. Yep! See my recipe notes.

  4. Oh my goodness, this PIE IS EVERTHING. LOVE IT SALLY! On another side note, under the recipes notes, I think there is abit of an error with the left and right pictures, just thought I’d let you know 🙂 I think it needs to be swapped around?

    1. Got it, thanks Rashmi!

  5. Beautiful! And I’m not even that much of a Snickers person 😉 But I love this idea, and I think your photos are just gorgeous!

    1. Thanks Caley!

  6. Marina @ A Dancer's Live-It says:

    Oh WOW. I’m glad you shared it today instead of waiting! 😉 This looks out of this world! I always loved Snickers as a kid. Milky Ways were cool and all, but they didn’t have those crunchy peanuts. 🙂

  7. Patricia @Sweet and Strong says:

    Ok NEED to buy a tart pan for this recipe and a bundt cake pan because I have drooling over your chocolate cream cheese bundt cake.  And Snickers and Milky Ways are the only candies I really enjoy =)

  8. 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.

      1. Thanks Sally!

  9. Alexandria Wright says:

    This looks absolutely divine! I am making this on Pi day and all the future holidays to come!!

  10. Oh. My. GOSH. I saw the NAME and that was the first thing I said. I absolutely have to make this sometime very, VERY, VERY soon. This sounds like the most delicious thing I have seen on here so far. (Made a lot of fixed typos on this comment, it looks that good!)

  11. Oh, Sally! You may have outdone even yourself with this one!! And, there are no bright and beautiful sprinkles…!! That is gorgeous and it just has to be delicious!! I won’t be making it any time soon with my son’s allergies, but if he passes peanut challenge or immunotherapy – even years from now, I’ll try to make this as a celebratory “treat”! I always love to see what you’re doing and you don’t ever disappoint! 🙂

    1. Thanks for the extremely kind comment, Aveline! Even if you can’t prepare this tart– you should try this chocolate pie if your family loves chocolate!

  12. This tart looks amazing; snickers are one of the best candy bars! Between this tart, your Nutella tart, and a double chocolate tart I saw the other day (!!), I’m REALLY wanting to get a tart pan. They look as easy as pie to make and so much fun.

    P.S I now think snickers bars would be improved if they started with a layer of crunchy peanut crust and THEN all the peanuts and caramel and milk chocolate encasing…. 😉

    1. I love my tart pan! I’m sure you will get a lot of good use out of one if you make the purchase 🙂

  13. Soo muchh love! Looks amazing Sally! Caramel and peanuts, and that too with chocolate…..YES! I’d love to try this. I cant thank you enough for this!!! Love love love

  14. How do you consume all of your recipes? You have talked about balance a lot so I know that you and Kevin aren’t the only consumers. But I would think with the volume of baking you do, even your neighbors and friends would be in sugar overload. Sheer curiosity. (and how do I get on the sampler list, haha)

    1. Great question! Usually I only bake once a week and schedule that around events/gatherings/parties etc so I can bring my goodies somewhere. There’s always people willing to take extras and that’s not only neighbors and families but our dog park friends (the humans!) too. Generally, everything finds a home. If not, it’s in my freezer!

      Cookbook writing is another story and yes, my friends and neighbors are a little sick of cookies by now. 😉

  15. This tart looks so incredible! I would say you have outdone yourself but you seem to do that on a regular basis! Might I add that your talent with your camera rivals your baking skills.
    Thanks for sharing!

  16. Elisabeth Marie says:

    Ahhhh yumm! I wish I could make this RIGHT now but I’m home sick from school. What better way to feel better than looking at Sally’s Bake Blog!

  17. OHHHH Sally what are we doing to do with you?! This looks incredibly scrumptious!
    I cannot wait to try!

  18. Carly Johnston says:

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

    1. Absolutely! YUM.

  19. Cori @ Sweet Coralice says:

    Snickers is my hubby’s favorite candy and he would flip for this! Looks insanely rich and wonderful 🙂

  20. Shawnna Griffin says:

    hey girl- this tart looks so good!

  21. Izzy | pinch of delight says:

    Oh my goodness – this looks amazing!
    I think caramel is one of my all time favourite things.
    Izzy |

  22. Yum! I’ll be making this for Easter, and probably will do a trial one before that, because I can’t wait an entire month to try this!  You never let me down, Sally!

  23. Blogtastic Food says:

    That has got to be one of the best looking desserts I have ever seen!

  24. Jenniffer LaCroix says:

    Hi. This looks awesome and can’t wait to try it. The only part I’m confused on is what is the homemade caramel sauce? In the note on thw side it says about the peanuts. What am i missing here. Thanks 

    1. Hi Jennifer- note #2 references the salt in the peanuts and instructs to reduce in the salted caramel. Let me know if you have any other questions!

  25. I know there is a Nutella Tart in your site. However, I couldnt help but imagine if i can replace the peanuts with hazelnuts and replace Peanut butter with Nutella in this recipe. Would it work Sally?
    Your chocolate pudding pie is in my To-Do list. This is next….
    thanks a ton for your prompt response….

    1. Hi Priya! I would actually use this peanut butter filling instead!

  26. As someone who is married to a Snickers-loving monster I can assure you this pie will be prepared very soon around here!

  27. Beth @ bethcakes says:

    Oh goodness, this looks insanely good! I love the sound of the crust. I love absolutely all of this!!

  28. This pie look so good! I have to try to make this, but a gluten free version. Do you think it will work?

    1. I can’t see why not! Use your favorite GF flour blend.

  29. Holy perfection. It’s like you took a snickers and somehow did the impossible- made it 10 million times more delicious. NEED this in my life!

  30. Laura | Tutti Dolci says:

    All the heart eyes over this gorgeous tart! I would have zero self-restraint around this beauty! 🙂

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally