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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 minutes
Cook Time18 minutes
Chill time3 hours
Course: Dessert
Cuisine: American
Keyword: peanut butter, Pretzels
Servings: 8
Author: Lora


  • 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


  • 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.
  • 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.