Peanut Butter Pretzel Tart with Caramel Drizzle

Peanut Butter Pretzel Tart with Caramel Drizzle

 

2 cups broken salted pretzels
1/2 cup brown sugar, divided
3/8 tsp. salt, divided
1 stick + 3 tbsp. butter, divided (broken down into 6 tbsp. melted & cooled, 3 tbsp. softened, & 2 tbsp. chilled)
4 oz. cream cheese, softened
1/2 cup peanut butter
1 small container whipped topping
1/4 cup heavy cream or milk
1 tsp. vanilla
3 tbsp. water

 Preheat oven to 350 degrees. 

In a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 tsp. salt.  Transfer to a bowl and stir in the 6 tbsp. melted butter.  Press the mixture into a 9" tart pan or spring form pan.   Bake until lightly browned, about 18 minutes; let cool.

 In a large bowl, beat the cream cheese, peanut butter, and 3 tbsp. of softened butter until fluffy, about 1 minute.  Beat in the remaining 1/4 cup brown sugar.  Fold in the container of whipped topping and vanilla.

 Spread mixture over the cooled pretzel crust.  Cover with plastic wrap and chill for 3 hours (overnight is fine too).  Before serving: In a saucepan, combine the sugar and 3 tbsp. of water and bring to a boil.  Boil without stirring until mixture reaches a golden brown color, 3-5 minutes.  Remove from heat and allow to cool 2 minutes and whisk in the 2 tbsp. chilled butter, 1/4 cup heavy cream/milk, and 1/4 tsp. salt.  Drizzle over tart and serve!

 *Note: The caramel drizzle can be made ahead of time, cooled and stored in the fridge.  Then just reheat when you are ready to serve his amazing dessert.

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