Snickers tart

Snickers Tart

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Who wouldn’t know Snickers. I decided to make a homemade version of them, in the shape of a tart, just without the marshmallow layer. My Snickers tart consists of a traditional vanilla dough, a sweet caramel layer, a layer of salted peanuts, and chocolate with the addition of peanut butter. I reached for the traditional “sweet” caramel, not the salted one, to make the tart as close to the familiar candy bar as possible. I let it bubble for a minute and forty-five seconds to two minutes, which was quite enough to make it nicely firm and hold the shape well. As for peanuts, I opted for salted peanuts to create a contrast between savory and sweet and to keep the tart from being overly sweet. Even though they are salted, you almost don’t taste it in the tart. But if you still don’t want to use salted peanuts, you can use unsalted peanuts instead. Finish with milk chocolate with the addition of peanut butter. I used to use dark chocolate more often, but this recipe just called for milk chocolate. With a little bit of peanut butter, the chocolate cuts nicely, doesn’t break, and the tart tastes even more peanutty this way, but doesn’t overpower the chocolate itself. This tart tastes really similar to Snickers, so if you like them, give this tart a chance too.

snickers tart snickers tart

snickers tart

snickers tart

snickers tart

snickers tart

Snickers Tart
Prep Time
1 hrs
Cook Time
25 mins
Total Time
1 hrs 25 mins
Tart made with vanilla dough, caramel, salted peanuts and milk chocolate
Servings: 8 pieces
  • Dough:
  • 250 g all-purpose flour
  • 125 g butter
  • 75 g icing sugar
  • 1 egg
  • 30 ml cold water
  • A pinch of salt
  • Caramel:
  • 200 g crystal sugar
  • 90 g butter cut into cubes
  • 110 ml heavy cream
  • 200 g salted peanuts
  • Chocolate:
  • 200 g milk chocolate
  • 2 tablespoon smooth peanut butter
  1. Dough:
  2. Mix and combine flour with butter, icing sugar, egg, cold water and salt. Process it using hands or mixer.
  3. Put the dough covered with plastic wrap in a refrigerator for an hour.
  4. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
  5. Bake 20 – 25 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume, leave it cool.
  6. Caramel:
  7. Heat sugar on medium heat while stirring occasionally.
  8. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
  9. When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
  10. Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for one and half up to 2 minutes. The longer you let it bubble the thicker caramel will be.
  11. Set it aside and pour it on the cooled crust.
  12. Let it get firm, for about 15 minutes, and put peanuts over the caramel.
  13. Gently press down peanuts onto caramel.

  14. Chocolate:
  15. Melt chocolate in water bath.
  16. When completely melted, add peanut butter, stir until melted.
  17. Pour chocolate over peanuts.
  18. Let the tart set in a refrigerator overnight.
Recipe Notes

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