Peanut Butter Pretzel Tart with Caramel Drizzle has a really easy to make salty pretzel crust and a luscious peanut butter filling. The caramel drizzle on top is extra special and makes this tart so irresistible!
It is very easy to make. Let me repeat it: VERY EASY.
The crust is made with PRETZELS!!! It’s like a candy bar. An irresistible low-cal candy bar. I’m kidding on the low-cal. It does have a stick of butter in the crust and whipped cream in the filling.
What ingredients do you need to make a peanut butter pretzel tart with caramel drizzle?
It’s really simple to put together. Here is all you need to make this delicious tart!
For the pretzel crust:
- salted pretzel sticks or pretzels
- brown sugar
- salt
- unsalted butter
For the peanut butter filling:
- cream cheese
- peanut butter
- heavy cream
- pure vanilla extract
- granulated sugar
Preheat the oven to 350°. Using a food processor, finely grind the pretzels, 1/4 cup brown sugar.
Transfer to a bowl, then stir in the melted butter.
Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute.
Beat in the remaining 1/4 cup brown sugar.
In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form.
Fold the whipped cream into the peanut butter mixture.
Doesn’t this look so good! It almost didn’t make it into the tart!
With a spatula spread this gorgeous peanut butter mixture in the tart shell.
Cover with plastic wrap, then refrigerate until firm, at least 3 hours. I popped the bottom out of the sides of the tart pan. I left it the bottom on the tart pan and it was very messy when cutting. But DELICIOUS! All the salty yumminess from the pretzels mixed with the peanut butter/whipped cream mixture. Crazy GOOD.
I used Dulce de Leche and drizzled it on top. If you want to use Rachel’s caramel recipe to drizzle on, here it is:
Caramel Drizzle
In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.
recipe from: Rachel Ray Magazine
Peanut Butter Pretzel Tart with Caramel Drizzle
Ingredients
- 2 cups broken salted pretzel sticks I used salted pretzels-yum!
- 1/2 cup brown sugar
- 3/8 teaspoon salt
- 1 stick 4 ounces plus 3 tablespoons unsalted butter—6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1 1/4 cups heavy cream chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°. Using a food processor, finely grind the pretzels, 1/4 cup brown sugar.
- Transfer to a bowl, then stir in the melted butter.
- Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
- Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute.
- Beat in the remaining 1/4 cup brown sugar.
- In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form.
- Fold the whipped cream into the peanut butter mixture.
- With a spatula spread this gorgeous peanut butter mixture in the tart shell.
- Cover with plastic wrap, then refrigerate until firm, at least 3 hours. I popped the bottom out of the sides of the tart pan. I left it the bottom on the tart pan and it was very messy when cutting.
- CARAMEL DRIZZLE
- In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.
Why do I not have vanilla extract in my pantry?!? AHHH! I'm kicking myself right now. That's all I need….why oh why? Haha!
Yep keep smiling, but talk about it, it helps, thats what blogging is all about sharing your feeling and helping other cope with the same problems, it good to know we are not alone :). We are all out there praying for you… Besides that who would bake these lovely confections for us? Your going to be fine I just know it! Keep the Sicilian faith.. mom always said keep the faith…
Love this idea! I am digging that pretzel crust that is so genius! I am known to dip my pretzels in peanut butter so this is just calling my name
I miss taking my daughter to the library for story time or to pick out the tallest stack of books ever. Good memories! Pretzel crusts are great. I use one for my Margarita bars.
Lora, I'm always so happy to see a new post from you. You have a fab rest of the week.
This looks so amazing, Lora! I really will be making this yumminess soon. Love the pretzel idea! Big hugs from Canada–you're a strong and gorgeous woman, and thank you for sharing your story and thoughts. Thinking of you! xo
Lora! What a moment of kismet when you saw that magazine … this tart is just beautiful to look at and I am betting so light and fluffy delicious too. I did not give up sweets for Lent … 😉
Blessings as you confront your medical issues .. be strong, dear… and don't worry about divulging too much. Like you said, sometimes you just have to get it out there …
I just can't resist that sweet and salty combo! It looks amazing, Lora!
This tart looks fantastic! I actually made peanut butter cheesecakes on pretzel crust and they were delicious. It is so nice that there are so many people coming out to support you! I also think that food is one of the best ways to show someone love.
Wow, this looks amazing!
Yum! What an amazing sweet and salty combo! This looks so delicious!
Absolutely delicious! I love peanut butter and with a pretzel crust?! In true Rach: Yum-O! 🙂
When I say Pretzels in the title I had to come over. OMG this is such a great tart recipe, it is going on my list to make soon. We are all here for you and if you need to write about what is going on, do so. Not keeping your feelings or thoughts in is great therapy. Keeping you in my thoughts, best wishes sweetie:) Love the tart!
OMG! YUM! This is amazing! Kind of like a Take 5 candy bar, which is one of my favorites. Awesome!
this looks beautiful! i love the pretzel peanut butter combination. i've seen that pop up a few places and need to give it a try!
Oh wow. . . peanut butter and PRETZELS. . . AND cream cheese. . . heavenly! 😉 This is a MUST for this weekend! 🙂
If only I could get paid for this kind of business…
The best part of the pie, I think, is the crust. And the idea of a sweet and salty crust has me salivating. Can't wait to try it.
This. Is. Incredible!
OH goodness… this is sweet and salty heaven.
Please adopt me so I can have delicious comfort home-cook meal 24/7. I promise I'll do the dishes everyday.
Pretzel are always a good idea! I love the salty sweet combination!