Chocolate-Peanut Butter Pretzel Tart

For the crust:
  • 1/2 cup butter, room temperature
  • 2/3 cup powdered sugar
  • 1 cup crushed pretzels
  • 1 1/4 cup flour
  • 1 egg
For the filling:
  • 8 ounces semisweet chocolate chips
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1/2 cup smooth peanut butter

Preheat the oven to 375º F and position a rack in the center.

For the crust, beat together the butter, powdered sugar and half the crushed pretzels in a large bowl with an electric mixer until it's creamy. Mix in the flour, egg and remaining pretzels. Spray either a 12-inch tart pan or springform pan with cooking spray and press the pretzel dough evenly in the bottom and about half an inch up the sides of your chosen pan.

Place the pan on a baking sheet and bake it for 30 – 35 minutes, until the edges turn golden brown. Transfer the crust to a rack and let it cool completely before filling.

To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula.

Melt the peanut butter slightly in the microwave until it's runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill it for 10 – 15 minutes to set the filling. Enjoy!

  • Yields: 1 - 12 inch tart
  • Preparation Time: 1 hour

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