Chocolate and peanut butter are spread over a pretzel crust for the perfect sweet & salty dessert in this Chocolate Peanut Butter Pretzel Tart
Oh, fall, where did you gooooo?
No but really, it was 82 yesterday. What is that? You know what that is? So much sweat. I’m not into it.
What I have been into much to my surprise is baseball. I am more the football-hockey-March Madness-tennis kinda girl, but how could I not be now?! #GoCubsGo. Also, with Biscuit visiting and the Jays breaking her heart, I’ve found myself surprisingly invested in summer’s favorite sport. And, since summer is sticking around, I guess I might as well embrace it.
What I’m also into is this dessert, my pot luck dish of choice for this months’ cookbook club, Chocolate Peanut Butter Pretzel Tart. The recipe comes from Sprouted Kitchen. Well, a slightly adapted version thereof. To be honest, I wasn’t blown away by the book. Sure, we had a very tasty potluck, but besides this tart, I can’t say I’m itching to remake anything on my own. But I still thank God for this book, because I thank God for this tart.
It’s a simple one, together in not that much effort and very minimal oven time. It’s got the sweet and salty thing down (thanks to the pretzel crust and honey roasted peanut topping), which as we all know whether or not we admit it, is everyone’s jam (you know it).
The food processor does the crust work, the stovetop the filling and the refrigerator does the rest.
And then you get to eat it. Oh, but don’t forget the whipped cream! I mean you can, but where’s the fun in that?
- 4 cups salted mini pretzels
- 1/4 cup cold, unsalted butter, cut into 1 cm cubes
- 1/2 tsp vanilla
- 1/3 cup brown sugar
- 1 egg yolk
- 4 TB cold water, give or take
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/3 cup natural peanut butter
- 1/2 cup honey roasted peanuts, chopped
- In the bowl of a food processor, pulse the pretzels until it forms a coarse meal (its okay if some chunks are left). Measure the pulverized pretzels- you should have 2 cups. Add the cold butter, vanilla, sugar and egg yolk to the processor. Pulse until just combined. Add water, 1 TB at a time until the mixture sticks together. Chill the mixture in the fridge 20 minutes.
- Preheat the oven to 350F. Grease your tart pan.
- Press the pretzel mixture evenly in the pan, making sure to get all the edges, nooks and crannies. Bake until dry and barely golden, 12-14 minutes. Remove from the oven and cool completely.
- While the crust is cooling, add the chocolate to a heatproof glass bowl. In a small saucepan over medium heat, heat the cream until just barely a simmer. Pour the cream over the chocolate and let sit 1 minute. Whisk until silky smooth.
- Spread the peanut butter in an even layer on top of the crust (if your peanut butter is too runny, add a bit of confectioner’s sugar). Cover the peanut butter layer with a layer of chocolate. Chill at least 20 minutes until set (can be done overnight). Serve with sweetened whipped cream and garnish with chopped peanuts.