These Mini Salted Caramel Snickers Tarts are bite-sized indulgences: pre-baked mini tart shells filled with a salted caramel and peanut mixture, topped with a chocolate-peanut butter layer, and finished with chopped Snickers and extra peanuts. Crisp shell, gooey caramel-peanut center and a silky chocolate topping make for an easy, decadent dessert that’s perfect for parties or a sweet treat at home.
I originally lost a lot of old drafts and photos, so I’m especially grateful this recipe survived. It’s simple, reliable, and quick to assemble — no complicated steps and big on flavor.
This recipe uses seven straightforward components: store-bought mini tart shells, salted caramel sauce, unsalted peanuts, milk chocolate, creamy peanut butter, coarse sea salt (optional), and chopped Snickers for garnish. Most elements can be prepared ahead, and the assembly is fast.
Start with frozen or refrigerated mini tart shells and follow the package directions to bake them until golden. Allow them to cool completely before filling so the caramel and chocolate set properly.
The heart of these tarts is the caramel-peanut filling. Combine one cup of salted caramel sauce with one cup of unsalted peanuts. If you prefer to save time, a good quality store-bought caramel works well; otherwise a homemade salted caramel is excellent and can be made in advance and stored in the refrigerator.
Spoon the caramel-peanut mixture into each cooled tart shell, filling to about halfway. This keeps the tarts from overflowing once the chocolate-peanut butter topping is added.
For the topping, melt 8 ounces of milk chocolate chips with 1/4 cup creamy peanut butter until smooth. The microwave method works well: heat in 30-second intervals, stirring between each, until glossy and combined. Spoon the chocolate-peanut butter mixture over the caramel layer, smoothing gently so each tart is evenly covered.
Top each tart with chopped fun-size Snickers bars, extra chopped peanuts and a light sprinkle of coarse sea salt if you like a salty-sweet contrast. Transfer the filled tarts to the refrigerator and chill for 1–2 hours until the chocolate sets.
Before serving, drizzle additional salted caramel over the tarts for extra shine and flavor. The combination of crunchy shell, salty-sweet caramel, roasted peanuts and chocolate-peanut topping captures that Snickers bar essence in an elegant small package.
Recipe Summary
- Yield: 18 mini tarts
- Main ingredients: 18 store-bought mini tart shells, 1 cup salted caramel sauce, 1 cup unsalted peanuts, 8 oz milk chocolate chips, 1/4 cup creamy peanut butter, chopped Mini Snickers for garnish
- Optional: coarse sea salt and extra caramel for drizzling
Instructions
- Bake tart shells according to package directions; cool completely.
- Mix 1 cup salted caramel sauce with 1 cup unsalted peanuts. Spoon the mixture into each tart shell, filling about halfway.
- Melt chocolate chips and peanut butter together, stirring until smooth. Spoon the melted mixture over the caramel in each tart.
- Top with chopped Snickers, extra peanuts and coarse sea salt if desired.
- Refrigerate for 1–2 hours to set. Drizzle additional caramel before serving, if you like.
Notes
- You can make salted caramel ahead and store it in the refrigerator in a jar.
- If you prefer, use store-bought caramel for convenience.
- If using salted peanuts, consider a plain caramel sauce to avoid over-salting.
- The caramel recipes referenced here yield about 1 cup; double the caramel if you want extra for drizzling.
Bon Appétit!
Love, Dedra ❤️
If you make these, I’d love to see your photos. Share on Instagram and tag @queensleeappetit with the hashtag #queensleeappetit.
