The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.

Martha Stewart Living, October 2001


Read the full recipe after the video.

Recipe Summary

45 mins
3 hrs 20 mins
Makes one 13 3/4-by-4 1/4-inch tart




Instructions Checklist
  • Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.

  • Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.

  • Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.

  • Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.

  • Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.


Reviews (6)

140 Ratings
  • 5 star values: 22
  • 4 star values: 33
  • 3 star values: 48
  • 2 star values: 25
  • 1 star values: 12
Rating: 5 stars
I started with a whisk, but ended up using an electric hand mixer for the ganache. The milk chocolate layer is yummy, but I will try a darker chocolate the next time!
Rating: 5 stars
I have made many Martha recipes over the years, ranging from very time-consuming to simple. To me, this is a very straightforward recipe, relative to the finished product. If you are an experienced baker, it won't take much active time at all. It's worth the time to watch the video link for some pointers on technique. But considering how few ingredients there are, and how little time I spent on this, I was extremely happy with the result, as were all of my friends. Next time, I am definitely going to try this with a bittersweet (instead of milk) chocolate ganache for a more 'adult' flavor.
Rating: 4 stars
I made the recipe as written. Turned out perfectly. Cut into small triangle slices topped with whipped cream. So good and light.
Rating: Unrated
This is a great dessert. Two recommendations: 1. It definitely is not setup in 2 hours. Let it sit over night. 2. Dark chocolate would be a good contrast to how sweet the peanut butter layer is. It's just barely too sweet with the milk chocolate.
Rating: Unrated
Could you double the ingredients and put it in a 10 inch round tart pan?
Rating: Unrated
Excellent! This was a crowd pleaser all around. Light and perfect for summer. I used half-and-half in the ganache as opposed to heavy cream and this yielded a great result. Add a dollop of Cool Whip light whipped cream and you're guaranteed smiles all around!