Chocolate Peanut Butter Swirl Tart

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Remember the Salted Chocolate Tart with a Kettle Chip Crust from last holiday season. It was a mega game changer for anyone who made it! And this year we’re stepping it up a notch with this Chocolate Peanut Butter Swirl Tart for my upcoming Friendsgiving party!

Chocolate Peanut Butter Swirl Tart

I’ve been a mega Kettle Brand  fan since I ventured up to their headquarters a little over a year ago. The Honey Dijon variety is my weapon on choice and it’s stocked 100% of the time in the What’s Gaby Cooking kitchen. And while the Honey Dijon chips wouldn’t really play nice with a chocolate tart… the Sea Salt variety absolutely does!!

Chocolate Peanut Butter Swirl Tart with Kettle Brand Crust Chocolate Peanut Butter Swirl Tart Recipe

Now this is not for the faint of heart. It’s layers of Kettle Chip crust (a salty delicious concoction that you’ll want to eat all on its’ own) and layer of peanut butter, a layer of dark chocolate ganache and a peanut butter swirl on top. Whoa. Epic doesn’t even come close to describing this one! It’s 100% non-traditional, which is exactly why I’ll be serving it up at our Friendsgiving soiree this coming Sunday night. Matt is bringing the wine / hosting and I’m bringing mashed potatoes + dessert. So we’re golden! And since this dessert is best when chilled, you can easily prep this Chocolate Peanut Butter Swirl Tart a day ahead of time so it’s ready to go the next day!!

Chocolate Peanut Butter Swirl Tart Friendsgiving Friendsgiving with Matt and Gaby Friendsgiving

Chocolate Peanut Butter Swirl Tart with Kettle Chip Crust

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Course Dessert
Cuisine American


For the Kettle Chip Tart

  • 1 8.5- ounce bag Kettle Brand Sea Salt flavor
  • 5 tablespoons unsalted butter melted
  • 1/4 cup all purpose flour

For the filling

  • 1 cup smooth peanut butter
  • 1 cup heavy cream
  • 6.5 ounces semisweet chocolate 61 percent, chopped
  • Pinch of salt


For the Kettle Chip Tart

  • Preheat oven to 350 degrees.
  • In a food processor, pulse the Kettle Brand Sea Salt flavor until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.
  • Press the crust into the bottom and sides of a long rectangular tart pan.
  • Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool. Use an offset spatula to press down the center of the crust if it puffed up.

For the filling:

  • Heat peanut butter in a microwave until liquidy, about 30 seconds.
  • Pour 2/3 cup into the baked crust. Freeze tart until peanut butter is firm, about 10 minutes.

For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes and then whisk until smooth. Pour the ganache over the peanut butter layer. and smooth with an offset spatula

  • Fill a disposable pastry bag with remaining liquid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end.
  • Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Use a wooden skewer to give it lots of swirls.
  • Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

This post is brought to you in collaboration  with Kettle Brand. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.


  1. Your pie looks interesting…like the chips and peanut butter combination.
    What is an offset spatula?

    Happy Thanksgiving! Beautiful photos!

  2. This looks positively amazing. I hope I can get it to turn out as beautifully as yours!! Love the salty sweet combo.

  3. This is just pure perfection! Besides Kettle being the best chips out there, I can not resist the combination of sweet, salty and peanut butter!

  4. Just saw this on facebook and I just love that salty combo. I would have never thought of it! What a load of surprises this Tart must’ve been. YUM!

    1. Gaby – just found this recipe & making it for Thanksgiving! 2 questions- 1) do you need to butter the tart pan in order to get it out without issue? And 2) it says refrigerated up to 8 hours so can this not be made the night before? Thank you!!

    2. depends on the pan – most tart pans are non stick so I don’t butter. But feel free to do so if you feel safer!

      And yes – I recommend making it the night before so it has plenty of time to set!

    3. Thank you so much! I love your blog & instagram live’s that you do too..Keep up the awesome work 🙂

  5. Hi Gaby! This sounds perfect for Christmas Eve. Question: can I make it in a round tart pan? If yes, what size?! Thank you!

  6. Where did I go wrong with this recipe. I tried making it and couldn’t get the chips to form a sturdy crust for the life of me.

  7. This sounds like a dessert my hubs would love for Valentine’s Day but he had a nightshade allergy and is allergic to potatoes. Do you have any other suggestions for the crust to get that salty/sweet combo?

  8. I would love to make this recipe for passover! The potato chip crust is perfect, but the flour won’t work for passover. Could I use matzo meal? Any other suggestions for a 1/4 cup of flour substitute? Thank you!

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