Peanut Butter Pretzel Tart with Caramel Drizzle

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

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Peanut Butter Pretzel Tart with Caramel Drizzle

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!

Prep Time10 mins

Cook Time18 mins

Chill time3 hrs

Course: Dessert

Cuisine: American

Keyword: peanut butter, Pretzels

Servings: 8

Author: Lora

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.

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