• Serena Di Sabatino Di Diodoro

Peanut Butter & Cocoa Pebbles mini tart

Updated: Feb 2

Have you tried Peanut Butter & Cocoa Pebbles? If you like peanut butter you have to give it a try because this cereal is just perfection. It's so flavourful that it will turn your milk in a peanut butter & cocoa milkshake, sooooo good.

Since it's so yummy I decided to add these pebbles to a tiny tart and it turned out great!

Follow this recipe if you want to make it too.


  • 50g all purpose flour

  • 25g Peanut Butter & Cocoa Pebbles

  • 25g sugar (dark or white)

  • 20ml beaten egg*

  • 20g vegetable oil

  • 1/4 tsp baking powder

  • pinch of salt

--- FILLING ---

  • Nutella

  • Peanut Butter


  • Peanut Butter & Cocoa Pebbles


  1. Cover a 10cm springform pan with parchment paper and fill it with Nutella and Peanut butter to create a rounded layer of cream (about 0.5 cm thick).

  2. Place in the freezer for at least 1 hour.

  3. Once the Nutella & peanut butter disk has set remove it from the pan but leave it in the freezer on its parchment paper while making the tart.

  4. Preheat oven to 350°F (180°C) and cover your springform pan with parchment paper.

  5. Put Peanut Butter & Cocoa Pebbles in a food processor and pulse a few times until the cereal turn into powder.

  6. In a bowl add all purpose flour, pebbles flour, sugar, oil and beaten egg and mix quickly with your hand until you get a crumbly consistency.

  7. Place half of the mixture in the pan and press the bottom to create the crust of the tart.

  8. Remove your Nutella & peanut butter disk from the freezer and put it on top of the mixture.

  9. Place a heart-shaped cookie cutter on top of the disk, cover the outside with the remaining crumble mixture and fill the inside with plain Peanut Butter & Cocoa Pebbles.

  10. Remove the cookie cutter carefully and bake it for about 15-20 minutes until the edges turn golden brown.

  11. Let it cool completely before removing from the pan.

  12. Enjoy :)


  • I just whisked an egg and then used 20ml of the whole thing, using leftover egg for other recipes.


If you make it let me know! :)

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