Cinnamon-Caramel Peanut Butter Tart – a delicious recipe with peanut butter, butter, peanut butter, peanut butter, caramel ice cream topping, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 7-9 minutes or until edges are lightly browned. Cool on a wire rack.
2
In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90u00b0), about 25-30 minutes.
3
In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight.
4
Serve with sweetened whipped cream; sprinkle with peanuts.
1032
kcal
Calories
95
g
Fat
27
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2-1/2 cups crushed peanut butter-filled sandwich cookies (about 27 cookies), 1/4 cup butter, melted, 2/3 cup peanut butter chips, 1/2 cup creamy peanut butter, and more.
Yes, Cinnamon-Caramel Peanut Butter Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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