Hi. I'm Becky, and I love to eat. 

Salted Peanut TWIX Tart

Salted Peanut TWIX Tart

No-bake Summertime tart with all of the sweetness, saltiness and allllll the calories. Super simple recipe that you can put together in a few steps.



  • 3 packages (200g per package) of shortbread cookies

  • 3/4 cup melted butter

Caramel Layer

  • 1 can Eagle Brand Dulce De Leche

  • 1 cup salted peanuts

Chocolate Layer

  • 3/4 cup pure whipping cream

  • 1 package (225 g) semi-sweet Baker’s chocolate, chopped finely

  • Small back of Mini TWIX

  • 1/2 cup salted peanuts

  • Pinch of sea salt



  • Pulse shortbread in food processor until fully crumbed

  • Pour in melted butter and pulse until fully combined

  • Press into a tart pan with the bottom lined in parchment paper

  • Place in freezer for 30 minutes


  • Pour tin into sauce pan and cook on medium high heat for 10 minutes

  • Stir constantly

  • Remove from heat and place in fridge for 30 minutes

  • Stir in 1 cup of peanuts

  • Pour over crust and place back into freezer


  • Heat heavy whipping cream on stove in small sauce pan until it begins to boil

  • Remove fully from heat

  • Add in chopped chocolate, stirring constantly until fully melted

  • Place in fridge for 20 minutes

  • Pour over caramel layer, place in freezer for 20 minutes

  • Once the tart has begun to set, top with mini TWIX, remaining peanuts and sprinkle with sea salt

twix tart 1.jpg
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