Peanut Butter Cookie S'mores Tart

Words cannot do justice to the bliss that is this chocolatey, peanut buttery and marshmallowy confection.


  • Peanut butter cookie crust
  • Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 6 tablespoons dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 2 1/2 cups plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • Ganache filling
  • Ingredients
  • 11 ounces dark chocolate (about 70 percent cacao)
  • 3 ounces milk chocolate
  • 2 tablespoons unsalted butter
  • 1 1/4 cups heavy cream
  • 1 teaspoon large-flake sea salt
  • Marshmallow topping
  • Ingredients
  • 1 cup water, divided
  • 3 tablespoons gelatin
  • 1 cup plus 2 tablespoons honey
  • 1 teaspoon vanilla extract


  1. Make the peanut butter cookie crust
  2. Preheat oven to 350 degrees, and line the bottom of a 9-inch springform pan with with parchment paper.
  3. Using a hand mixer or stand mixer fitted with the paddle attachment, add butter, granulated sugar and brown sugar to a large bowl, and cream together on medium speed until smooth, scraping down the sides and bottom of the bowl as needed. Add egg, vanilla and peanut butter and mix until combined. Add in flour and salt and mix on low until just combined.
  4. Press the dough into the bottom and about 1/2 inch up the sides of the prepared pan. Bake 20 to 25 minutes until crust is golden brown. Let cool slightly.
  5. Make the salted chocolate ganache
  6. In a large bowl set over a pot of simmering water, melt chocolate with butter, stirring occasionally. Stir in cream and salt until well combined, then pour mixture into crust. Let cool, then chill, covered with plastic wrap, 30 minutes to 1 hour until set.
  7. Make the marshmallow topping
  8. Pour 1/2 cup water into the bowl of a stand mixer and sprinkle gelatin over top. Set aside.
  9. Add honey and remaining 1/2 cup water to a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer until it reaches the soft ball stage or a candy thermometer reads 240 degrees.
  10. Fit the mixer with the whisk attachment, then turn it on low and beat gelatin mixture. With mixer running, carefully pour in honey syrup in a slow, continuous stream. Add vanilla extract, turn mixer to high, and beat for 10 minutes, until white, glossy peaks form and mixing bowl feels cool to the touch. Keep mixer running on low to keep mixture from setting.
  11. Scoop large dollops of marshmallow mixture on top of ganache. Use a kitchen torch to caramelize the tops and sides.