This No-Bake Snickers tart is a refined take on the classic Snickers bar, featuring layers of caramel, salted peanuts, and chocolate. It is made using 7 or fewer ingredients and is the perfect dessert for any time of year.

If you love Snickers bars, then this chocolate tart is made for you. It has a no-bake crust, caramel with salted peanuts, and chocolate ganache. There’s milk chocolate, peanut butter, caramel, and salty peanuts in one bite. Just like a Snickers bar.

There is no oven baking time required with this recipe and very little hands-on prep. This mouthwatering tart is beyond simple to make. All you need to do is prepare the crust and leave it in the refrigerator to set. The tart crust is a buttery peanut butter biscuit base; no extra pressure about making pastry. Then, make some salted caramel with sugar, salted butter, and some heavy cream. Layer it on top of the crust. Scatter the roasted and salted peanuts onto the caramel layer and press it in to pack it into the caramel, adding lots of crunch and an intensely sweet flavour. Last but not least, a simple chocolate ganache is made with heavy cream and chopped milk chocolate. Once done, it is poured over the tart for the ultimate Snickers-like flavour combo. Leave it in the refrigerator for 2 to 3 hours and it’s ready to slice and devour.

Ingredients to Make the No-Bake Snickers Tart

For the crust:

Digestive biscuit – 1 pack
Salted butter – ¼ cup
Peanut butter – ¼ cup

For the salted caramel layer:

Sugar – 1 cup
Salted butter – ¾ cup
Heavy cream – 4 tablespoons
Salted peanuts – 2 cups

For the chocolate ganache layer:

Milk chocolate – 1 cup
Heavy cream – ¾ cup

How to Make the No-Bake Snickers Tart

Make the tart shell or crust of the tart: In a food processor, grind a packet of digestive biscuits. Add to it, 1/4 cup of melted salted butter and ¼ cup of peanut butter and blend. Transfer the mixture to a 9-inch tart pan. Use your fingers to press down the biscuit crumbs into the bottom and up the sides of the tart pan. Refrigerate for half an hour to let it cool and firm up.
Prepare the Salted Caramel layer: In a saucepan at medium heat, melt ¾ cup of salted butter. To this add 1 cup of sugar and caramelize. Let the sugar caramelize to a golden brown color. Once the sugar caramelizes to a golden brown color, add 4 tablespoons of heavy cream and cook for 10 seconds. Take the pan off the heat and keep stirring until the boiling comes down. Let it cool for a couple of minutes. Take the firmed-up tart crust from the refrigerator and pour the salted caramel sauce into the crust. Add 2 cups of salted peanuts on top of the caramel layer and press it into the caramel, so that the caramel is packed with the salted peanuts.
Prepare the chocolate ganache layer: Measure and take 1 cup of milk chocolate in a big bowl. In another bowl or a pan, heat ¾ cup of heavy cream. Pour the hot cream into the bowl of milk chocolate. Whisk the mixture continuously till the entire chocolate is melted. Take the refrigerated tart and pour the chocolate over the salted peanuts. Transfer the tart back into the fridge and let it cool and firm up for 2 to 3 hours. Cut slices of the tart and serve. This tart should be kept chilled (ideally in the refrigerator) and should be served cold. If left at room temperature or exposed to heat, the chocolate and caramel layers will begin to lose their shape or melt.

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No-Bake Snickers Tart

Recipe by EmilyCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

472

kcal

Total time

hours

minutes

This caramel Snickers tart is a refined take on the classic Snickers bar, featuring layers of caramel, salted peanuts, and chocolate.

Ingredients

For the crust:
Digestive biscuit – 1 pack
Salted butter – ¼ cup
Peanut butter – ¼ cup
For the Salted caramel layer:
Sugar – 1 cup
Salted butter – ¾ cup
Heavy cream – 4 tablespoons
Salted peanuts – 2 cups
For the chocolate ganache layer:
Milk chocolate – 1 cup
Heavy cream – ¾ cup

Directions

In a food processor, grind a packet of digestive biscuits.
Add to it, 1/4 cup of melted salted butter and ¼ cup of peanut butter and blend.
Transfer the mixture to a 9-inch tart pan. Use your fingers to press down the biscuit crumbs into the bottom and up the sides of the tart pan.
Refrigerate for half an hour to let it cool and firm up.
to make the salted caramel layer, In a saucepan at medium heat, melt ¾ cup of salted butter. To this add 1 cup of sugar and caramelize.
Let the sugar caramelize to golden brown color. Once the sugar caramelizes to golden brown color, add 4 tablespoons of heavy cream and cook for 10 seconds.
Take the pan off the heat and keep stirring until the boiling comes down. Let it cool for a couple of minutes.
Take the firmed-up tart crust from the refrigerator and pour the salted caramel sauce into the crust.
Add 2 cups of salted peanuts on top of the caramel layer and press it into the caramel, so that the caramel is packed with the salted peanuts.
To prepare the chocolate ganache layer, Measure and take 1 cup of milk chocolate in a big bowl.
In another bowl or a pan, heat up ¾ cup of heavy cream.
Pour the hot cream into the bowl of milk chocolate. Whisk the mixture continuously till the entire chocolate is melted.
Take the refrigerated tart and pour the chocolate over the salted peanuts.
Transfer the tart back into the fridge and let it cool and firm up for 2 to 3 hours. Cut slices of the tart and serve.
This tart should be kept chilled (ideally in the refrigerator) and should be served cold. If left at room temperature or exposed to heat, the chocolate and caramel layers will begin to lose their shape or melt.

Recipe Video

Notes

This tart should be kept chilled (ideally in the refrigerator) and should be served cold. If left at room temperature or exposed to heat, the chocolate and caramel layers will begin to lose their shape or melt.