The gorgeous party treat you can make in minutes: no-bake chocolate caramel and peanut tarts!
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You guys probably already know how obsessed I am with these teeny-tiny pre-baked tart shells from Best Select, a kosher baking brand that I am proud to partner with. I’ve used the savory varieties for these trio-of-savory tarts, and I’ve used them a gazillion times on Instagram. You can fill them with mousse, ice cream, custard, fresh fruit, and more. The savory ones? You can fill them with shredded beef or chicken, sauteed veggies, cole-slaw, eggs and liver, and more.
But for today’s post, I’m finally sharing one of my favorite ways to use these pre-baked tart shells: No-Bake Chocolate Caramel and Peanut Tarts. I’ve been making this recipe for a while now. Partly because they’re gorgeous and perfect for a party. And partly because they’re (don’t tell anyone) ridiculously easy to make. The secret? Best Select Dairy Caramel Cream. Excuse me if I am about to sound overly enthusiastic, but let me tell you – the stuff is AMAZING. It’s got a rich, creamy, pure caramel flavor, and ever since they first sent it to me, I’ve been serving it over ice cream, waffles, cake, cookies, pretty much everything. Oh, and I add it to my coffee for a caramel latte that doesn’t taste artificial like the ones made with syrups!
So naturally, I thought of putting the caramel into these tart shells I am obsessed with. Then I added peanuts because you guys know I love all things sweet and salty. Then I added chocolate ganache. Made with heavy cream, not parve whip. If you haven’t tried that yet, you need to. There’s just no comparison. And of course I drizzled milk chocolate over the whole thing, because milk chocolate makes everything even better.
So whether you make these for mother’s day (you’ll be your mom’s favorite!) or you stick them in the freezer for shavuos, or keep this in mind for your next party, this is a guaranteed winner that will take just minutes to make!
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- 2 boxes (24-36) Best Select Tart Shells, sweet flavor
- (about) ½ cup Best Select Dairy Caramel Sauce (easiest to use the squeeze bottle)
- ¼ cup finely chopped peanuts
- ¼ cup heavy whipping cream
- 4 ounces semi-sweet dark chocolate, cut in chunks.
- milk chocolate, melted, optional, for garnish
- Lay tart shells out on a parchment or foil lined baking sheet.
- Fill the bottom of each tart a little less than half full with caramel sauce (see note). Sprinkle a small amount of chopped peanuts over the caramel in each tart shell. Set aside.
- In a small pot, heat cream until it starts to bubble around the edges, but not actually boiling. Remove from heat and immediately add the chocolate. Stir until chocolate has melted and mixture is completely smooth.
- Pour the ganache (chocolate mixture) over the peanuts, filling up the tart shells. I found it easiest and neatest to do this with a squeeze bottle.
- Place the tray in the fridge until the ganache has set. Remove from fridge and drizzle melted chocolate over the tarts. Store in fridge until ready to serve.
- These tarts can be stored for about a week in the fridge, or they can be frozen in an airtight container.
- The caramel, when cold or even room temperature, is very thick and hard to spread. Before using it in this recipe, run warm water over the bottle to warm up the caramel and make it easier to fill the shells.
If you like this recipe, you’ll also love:
White Chocolate Pomegranate Tarts
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Thanks for visiting, and enjoy these tarts! Stay tuned for a bunch more really awesome new recipes for shavuos!
Disclosure: This post was sponsored by Best Select. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Wow! These look beautiful! And delicious!