Decadent little chocolate ganache tarts that will knock your chocolate-lovin’ socks off. So easy to make – a great kids cooking project! They combine the chocolate richness of Oreo cookies with the peanut crunchiness of a Snickers bar and add a layer of luscious creamy fudge. You’re welcome. (Skip to recipe.)
Hang on to your chocolate cravings!
Cooking with Meredith
I know what I’m making for dessert this Valentine’s Day.
And yes, I’m not leaving those tarts alone in the fridge without taping the container shut, because that would be my downfall. There is NO way I could look at those tarts without taking little nibbles to check if they’re firm enough yet, or if there are enough peanuts in the middle, or if I made the crust thick enough, and before you can say Oreo-Snicker-Doodle, there’d be none left to share with friends, either. So, in the interest of saving my waistline (I’ve already sacrificed myself enough in the creating, testing, and delicious re-testing of this recipe) and sanity, I vow I will tape shut that box of ganache tarts. There . . . you have it in writing.
But hey, that only counts for Valentine’s day. As soon as the clock strikes midnight on February 14 – I can take the tape off, right?
The first batch Meredith and I made, we tried using a whole chocolate sandwich cookie (gluten-free) for the base of each tart, but the cookie didn’t soften up enough and made the tart hard to eat. In the next batch I ground up the cookies with medjool dates to make the crusts. Score! Then, the next time, we had to add a layer of roasted salted peanuts inside for a more Snickersy flavour. Double Score!
The Oreos provide their deliciously dark chocolate and cream flavours to the tart base and the medjool dates add that hint of caramel that goes so well with peanuts in a Snickers bar. Bite into one of these ganache tarts and you don’t know what to savour first – that crunchy crust, the sweet salty peanuts, or that thick, rich, nutty, fudge layer on top. Oh well, just keep eating and enjoy it all.
These fantastic little tarts are:
- rich and fudgy
- creamy and crunchy
- lusciously peanutty and chocolaty
- quick to make
- kid friendly
- adult friendly (are they ever!)
- a decadent dessert
- a satisfying snack
- the answer to all your chocolate-craving dreams
If you’re making the beautiful Pink Pasta from my last post for a Valentine’s dinner for your sweetie, these little ganache tart beauties would make a great (and easy) dessert to go with them . . .
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Kitchen Frau Notes: To make these chocolate ganache tarts dairy-free, use coconut cream (the thick part from the top of a can of coconut milk) instead of heavy cream and make sure your chocolate chips are dairy-free. Oreo cookies and Glutino gluten-free chocolate sandwich cookies both don’t have any milk or eggs included in their ingredients, but both state they are made in a factory that uses milk so they could contain trace amounts of it. Using these cookies will depend on the severity of your dairy allergy and tolerance for trace amounts of it.
egg-free, gluten-free option, dairy-free option (see Notes, above)
- 6 chocolate sandwich cookies (Oreos®) or the gluten-free version (like Glutino®)
- 2 large medjool dates
- ¾ cup (120gms) chocolate chips
- ¼ cup (60ml) heavy cream
- ¼ cup (55gms) peanut butter
- 1 tablespoon honey
- ½ teaspoon pure vanilla extract
- 1/3 cup (45gms) roasted, salted peanuts, plus a few more for garnish
If your dates aren’t plump and moist, soak them in boiling water for 20 minutes and drain before using.
In a food processor or mini chopper, blend the chocolate sandwich cookies and dates until they are finely chopped and the mixture is sticky.
Line a muffin pan with eight paper muffin cups. Divide the cookie crumb mixture between the eight cups, then press it into the bottom of each cup with your fingers, to make an even crust. Sprinkle the salted peanuts on top of the crusts, about 6 whole peanuts per tart.
In a small saucepan over the lowest heat possible, combine the chocolate chips, cream, peanut butter, honey, and vanilla. Cook and stir constantly until the chocolate is melted and the filling is thick, smooth and shiny. Allow the filling to cool to room temperature, but don’t leave it longer than that as it will start to firm up.
Spoon the cooled filling on top of the crusts in the muffin tin, dividing it equally between the eight tarts. Sprinkle with peanut halves or chopped peanuts.
Refrigerate until firm, at least one hour. Store the ganache tarts in the refrigerator. Take them out of the fridge 5 to 10 minutes before serving to soften slightly.
Makes 8 luscious little tarts.
For more fun cooking projects to make with kids, see the ‘Cooking With Kids’ series here.
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