I have no words for this Snickers almond tart—it’s absolutely incredible.
Think of it as grown-up Halloween candy: a homemade, sophisticated candy dessert that’s utterly addictive.
Seriously—yes, please.
I’ve shared before how Snickers bars were my favorite candy growing up. We rarely had candy bars, but on Halloween I would trade anything for a Snickers. I even remember offering my brothers my peanut butter cups for theirs—though the joke was on me since they disliked peanuts and coconut and would have given them up easily.
I once made Homemade Snickers Bars, and they remain one of the most popular recipes. They taste unbelievably like the real thing and always make me smile.
Oddly, I don’t usually love nuts in desserts—nuts in cookies and brownies can wreck them—but there are exceptions. This tart proves nuts can elevate a dessert when they’re used the right way.
So what’s in this tart? Lots of delicious layers.
It begins with an almond tart crust that’s simple and satisfying—almond flour, butter and maple syrup. The tart filling is no-bake, but the crust gets a short bake to set and turn slightly golden.
The centerpiece is a homemade almond butter caramel. It’s basically a classic caramel made with cream and sugar, finished by stirring in creamy almond butter until smooth. Let it cool and thicken slightly—resisting the urge to eat it straight from the pot is the hard part.
Almond butter caramel
This caramel is heavenly. Make a quick caramel with brown sugar, butter and cream, then whisk in almond butter and vanilla. As it cools it becomes thick and spreadable. I folded chopped raw almonds into the caramel layer for crunch—totally worth it, since that texture contrast is perfect.
The final layer is a silky chocolate ganache poured over the chilled caramel and topped with flaky salt. Chill the tart until the ganache sets.
Serve the tart cold. It is intensely rich and decadent, so thin slices are ideal. One small bite delivers a perfect balance of almond crust, creamy caramel, crunchy almonds and chocolate—just like an elevated Snickers.
If you want a homemade dessert that feels indulgent and special, this is it.
Snickers Almond Tart
Snickers Almond Butter Tart
8
to 10 people
45 mins
20 mins
4 hrs
5 hrs 5 mins
Ingredients
Almond Tart Crust
- 2 cup almond flour
- ⅓ cup unsalted butter, melted
- 3 tablespoons maple syrup
Almond Butter Caramel
- 1 cup brown sugar
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- ⅓ cup creamy almond butter
- 1 tablespoon vanilla extract
- ½ cup raw almonds, chopped
Chocolate Ganache
- 6 ounces high-quality semi-sweet chocolate, chopped
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray a 9-inch tart pan with nonstick spray.
- Combine the almond flour, melted butter and maple syrup in a large bowl. Stir until the mixture is moistened, then press it into the tart pan, pressing slightly up the sides.
- Bake the crust 10–12 minutes, or until slightly golden. Let it cool completely.
Almond Butter Caramel
- In a saucepan over medium-low heat, combine the brown sugar, butter, heavy cream and almond butter. Whisk to combine, then cook and stir until the mixture bubbles and slightly thickens, about 5–6 minutes.
- Remove from heat and stir in the vanilla. Let the caramel cool to room temperature so it thickens.
- Pour the cooled caramel into the cooled almond crust and sprinkle the chopped almonds over the top. Chill the tart while you prepare the ganache.
Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl.
- Warm the cream in a saucepan over low heat until it’s hot and just bubbling around the edges. Pour the cream over the chocolate and let it sit for 1–2 minutes.
- Stir until smooth and the chocolate is fully melted. Remove the tart from the fridge and pour the ganache over the caramel layer. Sprinkle with flaky salt and return to the fridge.
- Refrigerate at least 4 hours or overnight. When ready to serve, cut very thin slices—this tart is rich. Serve immediately.
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That corner of the tart is worth framing.