You Have to Try This Peanut Butter Cookie S’mores Tart ASAP!

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We’re going to keep words to a minimum today, because there’s just too much delicious in your future. Check out how forkable this Peanut Butter Cookie S’mores Tart looks. No campfire needed, just good ingredients and an appetite.



Peanut Butter Cookie S’mores Tart

Yields: 8 servings |  Serving Size: 1/4 Tart

Calories: 180 | Protein: 6g  | Fat: 13g | Net Carb: 8g 

Total Carb: 13g | Fiber: 2g | Erythritol: 2g | Sugar: 1g

Prep Time: 10 mins  | Cook Time: 1 hour | Total Time:  1 hr 10 mins




  • 1/2 cup Lily’s sugar-free chocolate chips
  • 1/4 cup heavy cream


  • 1/4 cup heavy cream
  • 1 tbsp Truvia


  1. Preheat oven to 350 degrees F and prepare two 5 inch tart tins with non-stick spray and set aside
  2. Place the Quest Protein Cookies into a food processor or nutribullet and blend until you have fine crumbs.
  3. Remove 1 tablespoon of fine cookie crumbles and set aside some for topping later.
  4. Add the butter and protein powder — continue blending until consistent throughout.
  5. Transfer the two prepared tart pans and press the crust evenly into the bottom and up the sides.
  6. (Tip) Use the bottom of a glass cup to press the crust flat.
  7. Bake for 5-6 minutes.
  8. Place your heavy cream into a small sauce pan over medium heat.
  9. Remove just before it begins to boil and transfer to a glass bowl and add in chocolate chips.
  10. Let sit for five minutes or until chocolate is melted (if it doesn’t fully melt, finish off in the microwave for 20 seconds)
  11. Distribute the chocolate between the two crusts and set aside.
  12. Prepare the marshmallow layer by beating the heavy cream and Truvia using a handheld mixer until light and fluffy.
  13. Top chocolate layer with the marshmallow layer.
  14. Finish off with fine cookie crumbles.
  15. Chill for 1 hour and then enjoy!