This No Bake Peanut Butter Snickers Tart is the ultimate indulgent dessert — rich, creamy, and effortlessly impressive.
It layers a buttery graham cracker crust, a light peanut butter cheesecake filling, gooey caramel with crunchy peanuts, and a silky, rich dark chocolate ganache, all topped with flaky sea salt.
Every bite tastes like your favorite candy bar in elegant tart form — sweet, salty, and satisfyingly decadent.
Perfect for holidays, dinner parties, or anytime you crave something sweet without turning on the oven, this easy no bake dessert comes together with simple ingredients and zero baking stress.
Whether you’re a peanut butter lover or a chocolate fanatic, this no bake Snickers tart recipe will become a show-stopping favorite you’ll make again and again.
Why you’ll love this recipe!
What ingredients do I need?
- Graham Cracker Crumbs: The buttery, sweet base that holds everything together.
- Light Brown Sugar: Adds a subtle molasses flavor and helps bind the crust.
- Unsalted Butter: Rich and flavorful; helps the crust set.
- Creamy Peanut Butter: The star ingredient — smooth, nutty, and deliciously rich.
- Cream Cheese: Creates that silky, cheesecake-style filling.
- Honey: Natural sweetness and a touch of floral depth.
- Vanilla Bean Paste: Adds warmth and aromatic depth to the peanut butter filling.
- Heavy Cream: Adds lightness to the filling and creaminess to the ganache.
- Salted Caramel Sauce: Gooey, buttery caramel that ties all the flavors together. Store-bought works wonderfully, but so does my Homemade Salted Caramel Sauce.
- Roasted Salted Peanuts: Crunch and salt to balance the sweetness.
- Dark Chocolate: Deep, rich flavor that contrasts perfectly with the peanut butter and caramel.
- Flaky Sea Salt: The finishing touch that makes every bite pop.
Recipe Variations
- Mini Tarts: Press the crust and filling into mini tart shells or muffin tins for bite-sized treats.
- Nutella Twist: Swap half the peanut butter for Nutella for a chocolate-hazelnut version.
- Salted Pretzel Crust: Use crushed pretzels instead of graham crackers for an extra salty crunch.
- Milk Chocolate Ganache: Prefer it sweeter? Use milk chocolate instead of dark for a more candy-bar-like flavor.
- Frozen Tart: Chill in the freezer for a firmer, ice-cream-bar style texture — perfect for summer!
Pro Tips
- Chill between layers: Give each layer time to firm up in the fridge before adding the next. This keeps everything neat and distinct.
- Use good chocolate: A quality dark chocolate (60–70%) makes a huge difference in the flavor and texture of your ganache.
- Don’t rush the chilling time: The tart needs at least 4 hours — overnight is even better for a perfectly sliceable texture.
- Warm your knife before slicing: Dip a sharp knife in hot water, wipe dry, and cut for clean, beautiful slices.
- Use a tart pan with a removable bottom: It makes unmolding easy and gives the tart those perfect edges.
- DO NOT FORGET THE FLAKY SEA SALT! Truly makes a difference and I love using this one here.
- Sprinkle flaky sea salt after the ganache has set slightly but is still soft — about 10–15 minutes into chilling. That way, the salt adheres nicely without dissolving or sinking into the warm chocolate, and it still keeps that beautiful crystal texture and sparkle once fully chilled.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Graham Crackers: Try digestive biscuits, Biscoff cookies, or Oreos (use half of the sugar if using cookies).
- Brown Sugar: You can use granulated sugar or coconut sugar instead.
- Peanut Butter: Creamy almond butter, cashew butter, or even sunflower butter works beautifully too.
- Caramel Sauce: Store-bought is great, but homemade caramel adds a gourmet touch. Like my Homemade Salted Caramel Sauce.
- Heavy Cream (for ganache): Use coconut cream for a dairy-free option.
- Cream Cheese: Neufchâtel cheese or a plant-based cream cheese substitute well.
Leftovers and Storage
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Tip: This tart tastes best chilled — the peanut butter layer softens slightly, and the ganache stays smooth and glossy.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
No Bake Peanut Butter Snickers Tart
Ingredients
Crust
- 1 ½ cups graham cracker crumbs about 10–12 full sheets
- ¼ cup light brown sugar or granulated sugar
- ½ teaspoon fine sea salt
- 7 tablespoons unsalted butter melted
Peanut Butter Layer
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 2 tablespoons honey
- 2 teaspoons vanilla bean paste or vanilla extract
- Large pinch of salt
- 2 –3 tablespoons heavy cream
Caramel Layer
- ¾ cup salted caramel sauce slightly warmed (or homemade caramel like mine!)
- ¾ cup roasted salted peanuts
Ganache Layer
- 7 oz dark chocolate finely chopped
- ¾ cup heavy cream warmed (not boiling)
- 1 teaspoon corn syrup optional, for extra shine
Finishing Touch
- Flaky sea salt for sprinkling
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Stir until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes to set.
- Prepare the Peanut Butter Layer: In a large bowl, or stand mixer, beat together peanut butter and cream cheese until smooth and creamy. Add honey, vanilla bean paste, and salt and beat together until combined. Then beat in 2–3 tablespoons of heavy cream, one at a time, until the mixture is light and spreadable. Spread evenly over the chilled crust. Refrigerate while you prepare the caramel layer.
- Add the Caramel and Peanuts- Gently warm your caramel sauce until pourable, but not hot. Stir in the peanuts, then pour over the peanut butter layer, spreading it out evenly. Chill for 15–20 minutes before adding the ganache.
- Make the Ganache: Place chopped dark chocolate (and corn syrup if using) in a heatproof bowl. Warm heavy cream until just steaming (do not boil), then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Pour ganache over the tart and spread evenly.
- Chill and Finish: Return to the fridge and then sprinkle the top with flaky sea salt about 20 minutes later. Return to fridge and refrigerate for at least 4 hours, or overnight, until fully set. Slice and enjoy chilled.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.