I have no words for this Snickers almond tart—it’s honestly beyond description.
Think of it as grown-up Halloween candy: an indulgent, homemade treat that tastes like an elevated Snickers bar.
This tart is rich, decadent and ridiculously good. If you love classic candy-bar flavors but want something a little more elegant for guests or a special occasion, this is it.
My longtime affection for Snickers runs deep—growing up they were my favorite candy. I’ve shared homemade Snickers bars on the blog before and they remain a fan favorite because they recreate that classic flavor so well.
Oddly enough, I’m not always a fan of nuts in baked goods, but the combination of almonds and almond butter in this tart is an exception: it elevates the dessert and adds the perfect crunch.
Here’s what’s happening in the tart:
- An easy almond tart crust made from almond flour, melted butter and a touch of maple syrup. It’s pressed into a tart pan and briefly baked to set.
- A no-bake almond butter caramel made by cooking sugar, butter and cream, then stirring in creamy almond butter and vanilla. Chopped almonds get folded into the caramel layer for crunch.
- A silky chocolate ganache finished with flaky sea salt on top.
The tart is refrigerated until firm and served cold. It’s extremely rich, so small slices are ideal—one thin piece is plenty to satisfy.
Almond butter caramel
The almond butter caramel is the star. A quick caramel made with brown sugar, butter and cream becomes irresistible once almond butter is stirred in and the mixture cools and thickens. It’s creamy, nutty and deeply satisfying.
Once the caramel is poured into the baked crust, chopped almonds are sprinkled over it. The final ganache layer brings everything together with a glossy, chocolate finish and a sprinkle of flaked salt to balance the sweetness.
Snickers Almond Tart
Snickers Almond Butter Tart
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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
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Preheat the oven to 350 degrees F.
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Spray a 9-inch tart pan with nonstick spray.
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In a large bowl combine almond flour, melted butter and maple syrup until moistened. Press the mixture into the tart pan, pressing slightly up the sides.
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Bake the crust for 10 to 12 minutes, until slightly golden. Let it cool completely.
Almond butter caramel
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Combine the brown sugar, butter, heavy cream and almond butter in a saucepan over medium-low heat. Whisk to combine, then cook and stir until bubbling. Continue cooking 5 to 6 minutes until the mixture slightly thickens and is smooth. Remove from heat and stir in the vanilla. Let cool to room temperature; it will thicken as it cools.
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Pour the cooled caramel into the almond tart crust and top with the chopped almonds. Chill in the refrigerator while you make the ganache.
Chocolate ganache
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Place the chopped chocolate in a heatproof bowl.
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Warm the cream in a saucepan over low heat just until the edges bubble. Pour over the chocolate and let sit for a minute or two.
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Stir until the chocolate melts and the ganache is smooth, about 2 to 3 minutes. Remove the tart from the fridge, pour the ganache over the caramel layer and sprinkle with flaked salt. Return the tart to the fridge.
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Refrigerate for at least 4 hours or overnight. Slice into very thin pieces to serve because the tart is very rich. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. If you make the tart, share a photo—it’s always lovely to see how recipes turn out for you.
I might frame that corner—it’s that pretty.