peanut butter

Chocolate, peanut butter, and caramel are all synonymous with delicious. In these chocolate peanut butter caramel tarts, chocolate, peanut butter, and caramel unite for a treat that is part pastry, part hand-pie, and somewhat resembles a classic Reese’s peanut butter cup

The chocolate shell is a cross between a cookie and pie crust and is a delectable companion to the chewy, creamy peanut butter caramel. Chocolate peanut butter caramel tarts are the perfect amount of decadence in a few small bites. 


for the chocolate tart shells

  • 1 ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, cut into ½-inch pieces
  • 4-5 tablespoons ice water

for the peanut butter caramel

  • ½ cup granulated sugar
  • ¼ cup water
  • ½ cup smooth natural peanut butter

chocolate tart steps

In a food processor or medium-sized bowl, mix together the flour, sugar, cocoa powder, and salt until evenly combined. Add in the cubes of butter and pulse if using the food processor or press and pinch into the cocoa-flour mixture if making it by hand.

Slowly add in the ice water, one tablespoon at a time until the dough comes together. Be careful not to overmix or overhandle the dough so as not to soften the butter. Wrap in plastic wrap and refrigerate for 1-2 hours. 

peanut butter caramel steps

Heat the sugar in a small saucepan over medium-high heat until the sugar begins to melt, about 7 minutes. Do not stir the sugar at all during this time and instead swirl it around in the pot. Once the sugar is halfway melted, slowly add in the water and the peanut butter. Cook for another 7-10 minutes stirring constantly until the caramel thickens. Set aside to cool.

assembly and baking steps

Preheat the oven to 350°F. 

On a lightly floured surface, roll out the dough and cut into circles. I used a 2 ¾-inch round cutter, but you can use the top of a jar or can. Grease a muffin pan with butter or a non-stick spray and push the circles into each muffin hole and pierce the bottom with a fork. Bake for 4 minutes then remove from the oven and add 1 tablespoon of peanut butter caramel to each cup and bake for another 15 minutes. Let cool slightly and serve!

These flourless peanut butter chocolate chunk cookies are light and airy with a chewy consistency, similar to that of a macaron without the filling. This recipe is a great way to use up extra egg whites and satisfy a chocolate peanut butter craving. Flourless peanut butter chocolate chunk cookies are quick + simple to make and a nice way to end the week on a sweet note!


  • 1 egg + 2 egg whites
  • 1 teaspoon water
  • ¼ teaspoons cream of tarter
  • Pinch of salt
  • ½ cup natural peanut butter
  • ½ cup confectioners sugar
  • ¼ cup dark or semi-sweet chocolate, chopped


Preheat the oven to 350°F. Beat the egg whites and cream of tarter until stiff peaks form. Set aside. In a large bowl, beat together the whole egg with water, salt, and confectioners sugar. Add in the peanut butter and continue to beat until thoroughly combined. Fold in chocolate chips using a rubber spatula. Carefully fold in egg white mixture until all is combined. Spoon cookies onto a baking sheet lined with parchment paper and bake for 9 minutes.