This Reese’s Peanut Butter Chocolate Oreo Tart is decadently rich and full of peanut butter and chocolate, all nestled in a crisp Oreo cookie crust. It makes a stunning dessert for any occasion and a small slice is plenty to satisfy your sweet tooth.

Serve this tart sliced thinly—its intense flavors mean a little goes a long way. The combination of creamy peanut butter filling and smooth chocolate ganache on an Oreo crust is irresistible.

Ingredients You Need
Oreo Crust
- 32 Oreo cookies, crushed into crumbs
- ½ cup unsalted butter, melted
Peanut Butter Layer
- 5 oz Reese’s peanut butter chips
- 3.5 oz heavy cream (about ½ cup)
Chocolate Layer
- 5 oz semi-sweet chocolate chips
- 3.5 oz heavy cream (about ½ cup)
Toppings
- ⅓ to ½ cup Mini Reese’s Peanut Butter Cups, chopped
- ⅛ cup chopped peanuts
How to Make Reese’s Peanut Butter Chocolate Oreo Tart
Oreo Crust
- Combine the Oreo crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a rectangular 5×14 inch (12 x 36 cm) tart pan, using the back of a spoon or a flat-bottomed measuring cup to compact the crust evenly.
- Place the crust in the freezer while you prepare the fillings, about a few minutes.
- In a small saucepan, warm the heavy cream over medium-low heat until hot but not boiling.
Peanut Butter and Chocolate Fillings
- Remove the hot cream from the heat and divide it evenly into two containers.
- To one container, add the Reese’s peanut butter chips; to the other, add the semi-sweet chocolate chips. Let each sit for 1–2 minutes, then stir until smooth and fully melted.
- Pour the peanut butter filling over the chilled Oreo crust. Return to the freezer until set, about 10–15 minutes.
- Once the peanut butter layer is firm, pour the chocolate filling over it and spread gently to level.
- Scatter chopped Mini Reese’s and chopped peanuts over the top.
- Refrigerate the tart for at least 2 hours, or overnight, before slicing and serving.

Enjoy this lush, no-bake tart when you want an impressive dessert with minimal effort. The layered fillings set up into a creamy, sliceable tart that highlights peanut butter and chocolate in every bite. This Reese’s Peanut Butter Chocolate Oreo Tart is sure to be a showstopper at gatherings and a favorite for anyone who loves the classic peanut butter and chocolate pairing.
If you love peanut butter and chocolate, try these next:
- ‘Awesome’ Peanut Butter Buckeye Rice Krispies
- Outrageous Peanut Butter Caramel Truffle Cookies
- Supreme Chocolate & Peanut Butter Banana Loaf
Want something different? Try an Apple Cream Cheese Tart or Strawberry Chocolate Chunk Brownies for other easy, crowd-pleasing desserts.
Reese’s Peanut Butter Chocolate Oreo Tart
Kim Lange
Ingredients
Oreo Crust
- 32 Oreo Cookies, crushed into crumbs
- ½ cup unsalted butter, melted
Peanut Butter Layer
- 5 oz Reese’s peanut butter chips
- 3.5 oz heavy cream
Chocolate Layer
- 5 oz semi-sweet chocolate chips
- 3.5 oz heavy cream
Topping
- ⅓ to ½ cup Mini Reese’s Peanut Butter Cups, chopped
- ⅛ cup peanuts, chopped
Instructions
Oreo Crust
- Mix Oreo crumbs and melted butter; press into a 5×14 inch tart pan and freeze briefly.
- Heat heavy cream until hot but not boiling.
Peanut Butter and Chocolate Fillings
- Divide the hot cream into two bowls.
- Add peanut butter chips to one bowl and chocolate chips to the other; let sit 1–2 minutes and stir until smooth.
- Pour the peanut butter filling over the crust and freeze until set, about 10–15 minutes.
- Pour the chocolate filling over the set peanut butter layer.
- Top with chopped Mini Reese’s and peanuts.
- Refrigerate for at least 2 hours or overnight before serving.