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+ servings

The Biggest (and Best) Peanut Butter Cup You'll Ever Eat


  • Crust
  • 1 ½ cups chocolate wafer crumbs
  • 2 Tbsp natural sugar
  • pinch sea salt
  • 6 Tbsp unsalted butter, melted, but not hot

  • Filling and Glaze
  • 1 cup creamy peanut butter
  • 8 oz cream cheese
  • One 5.4 oz can coconut cream (or the cream from a can of coconut milk, but be very careful to use it straight from the fridge and drain off the extra liquid—you’re aiming to use only the cream)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 4 oz dark chocolate, chopped
  • ½ cup milk (non-dairy milks work great as well)
  • 2 Tbsp natural sugar


  • Crust
  • Preheat oven to 350° F. Butter a 9" tart pan with a removable bottom
  • Mix the crumbs, sugar, and sea salt. Pour the melted butter over the top and stir until everything is combined
  • Turn the crumbs into the prepared pan and use your fingers to firmly press them along the bottom and up the sides. Poke some holes in the crust with a fork
  • Freeze the tart shell for 10 minutes
  • Place the tart shell on a baking sheet lined with parchment paper; bake about 10 minutes or until the crust has taken on some color
  • Remove the shell from the oven and allow it to cool completely

  • Peanut Butter Filling
  • Blend the peanut butter, cream cheese, coconut cream, maple syrup, vanilla extract, and sea salt in a blender or food processor until smooth.
  • Pour the filling into the tart shell, then transfer the tart to the fridge and allow it to chill for at least 3 hours (and up to overnight)

  • Glaze
  • In a small saucepan, warm the milk and sugar until they’re hot but not yet simmering.
  • Pour the hot milk over the chocolate and stir until the chocolate is melted and the mix is glossy
  • Pour the glaze over the top of the tart, being careful to stop when it reaches, but doesn’t cover, the edges of the tart shell.
  • Transfer the tart back to the fridge and chill for at least 1 hour, or until the top is set.
  • Slice and serve.