Mega Reese’s Peanut Butter Cup Tart

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Mega Reese’s Peanut
 Butter Cup Tart

Recipe by Grant Melton

  • Cook Time
  • Prep Time
  • 12Servings


  • 12 oz. chocolate sandwich cookies (such as Oreos; about 28), crumbled
  • 6 tbsp. butter, cut into 1/2-inch cubes
  • 10 oz. peanut butter cups (such as Reese’s), chopped (about 2 1/4 cups)
  • 3/4 cup creamy peanut butter
  • 1/2 cup heavy cream
  • 4 oz. cream cheese (half of an 8-oz. package)
  • 1/4 tsp. salt
  • Reese’s Pieces, for garnish


1. Preheat the oven to 375°. In a food processor, pulse the cookies and butter until the cookies are finely ground. Transfer to a 10-inch tart pan with a removable bottom. Using a measuring cup or glass, press the crumbs onto the bottom and up the sides of the pan; freeze until firm, about 30 minutes. Place on a baking sheet; bake until firm, 12 to 15 minutes. If the crust puffs, press down with the measuring cup. Let cool on a wire rack.

2. To make the filling, place a metal bowl over a saucepan of barely boiling water. Add the peanut butter cups, peanut butter, cream, cream cheese and salt. Cook, stirring often, until melted. Pour into the crust. Top with Reese’s Pieces; chill until set, at least 2 hours.

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