Peanut Butter Cup Tart With Cannabutter

If you want something perfectly peanut buttery and sweet, then you’re in luck because today we are whipping up Peanut Butter Cup Tart With Cannabutter.

Today’s recipe is like eating a huge big peanut butter cup, only so much more creamier.

The crust is crunchy and absolutely delightful, and the 5 ingredient peanut butter filling is quick and easy.

Tell Me About This Peanut Butter Tart

• Easy- a beginner in the kitchen could easily prepare this with the five ingredients it takes!
• Baking – this is a no-bake situation for the filling and the topping – can we say easy? The crust needs to bake in the oven and that’s it. Period!
• Timing – while you don’t have to bake the filling, you do have to chill the tart in the fridge for a long time before digging in. To me long is 10 minutes, but for this recipe, it’s 4-6 hours. Yes, seriously.

What Ingredients Should I Use?

• Graham Cracker Crumbs – a perfect, neutral and toasty flavoured crumb crust that is 100% sensational.
• Cannabis Butter – melt the unsalted cannabis butter for the crust, and use softened cannabutter for the filling.
• Sugar – granulated sugar works best.
• Confectioners Sugar – makes this recipe so perfectly sweet.
• Vanilla extract & salt – to add a perfect balance of flavour.
• Chocolate – use pure baking chocolate or high-quality chocolate chips. They work the best to get the nicest, smoothest consistency.

The Recipe

Just like a huge peanut butter cup!

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Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 5 hours hours

Course: Dessert

Keyword: (Cannabutter), Peanutbutter, Tart

Servings: 0 people

Author: Steph Van De Ven

Cost: 25 +/-

Equipment

• 9 inch pie dish
• Mixing Bowls
• Measuring cups
• Measuring spoons

Ingredients

Graham Crust

• 1 1/3 cup graham cracker crumbs
• 1/4 cup cannabutter unsalted, melted
• 2 tbsp granulated sugar

Filling

• 6 tbsp cannabutter unsalted, softened NOT melted
• 1 cup confectioners sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cup peanut butter creamy

Topping

• 6 oz chocolate
• 3 tbsp peanut butter

Instructions

• Preheat oven to 350°F

  Stir the graham cracker crust ingredients together. Pour into a 9 inch pie/tart pan  and pack in very tightly. Bake for 13-15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for 15 minutes before adding the filling..
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened cannabutter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
• Spread filling evenly into tart crust. Set aside as you prepare the topping.
• Using the microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling. 
• Chill in the refrigerator, uncovered, for 4-6 hours (or up to 2 days) before slicing. If chilling for longer than 6 hours, cover it.

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