For Father’s Day this year my church was having a pie celebration after church and all the women were asked to bring a pie. I am not a big pie fan but I love making tarts! There is something about the presentation and flavors that just outshine pie. Trav’s favorite candy bar is Snickers and so I decided to make him one but in tart form!

The tart has a crunchy, peanut crust with chewy caramel center and creamy chocolate on top! Who wouldn’t love that?! All the results at church said it was like eating the real candy bar.

Ingredients

• 1 & 3/4 cups salted roasted peanuts, divided
• 1 cup all-purpose flour
• 2 Tablespoons light brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 Tablespoons ice water
• 6 ounces milk or semi-sweet chocolate, coarsely chopped
• 2 Tablespoons creamy peanut butter

Homemade Caramel Filling

• 1 cup granulated sugar
• 6 Tablespoons salted butter, room temperature cut up into 6 pieces
• 1/2 cup heavy cream, at room temperature
• 1/4 teaspoon salt

• optional: chopped Snickers bar, crushed peanuts, extra caramel for topping

Directions

For the crust: Preheat the oven to 350°F. Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs. Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Line the crust with aluminum foil or parchment paper and add pie weights. If you do not have pie weights, prick the crust a few times with a fork so no air bubbles form. (I always use uncooked beans or rice for my weights) Bake (with pie weights) for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.

For the filling:

1. Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
2. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
4. Remove from heat and stir in 1 cup of peanuts and salt. Allow to slightly cool down before using. Caramel thickens as it cools. Pour into crust and allow to cool while making the topping.

For the topping: Melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Spread over caramel nut filling. Garnish with optional toppings, if desired.

Chill in the refrigerator, uncovered, for 2-3 hours or until set. Store leftovers in the refrigerator.