//Chocolate-Peanut Butter Pretzel Tart

Chocolate-Peanut Butter Pretzel Tart

Sweet and salty join forces in this recipe for the ultimate Chocolate Peanut Butter Pretzel Tart.

Chocolate-Peanut Butter Pretzel Tart topped with large-flake sea salt

One of my all-time favorite snacks in college was pretzels (the crunchy, not soft, variety) and M&M’s. I’d pour a bag of pretzels and a bag of M&Ms into a big bowl and then snack all day long on the crunchy, budget-friendly mix.

There’s just something about that salty and sweet combo that makes it irresistible. Add peanut butter to the lineup and Freshman 15, here I come!

Heavy cream being poured into bowl containing chopped chocolate and creamy peanut butter

Now much wiser and more sophisticated, I’ve taken that same unstoppable trio of pretzels, chocolate and peanut butter and compiled it into a seriously easy, almost no-bake dessert.

Chocolate mixture being poured into pretzel tart shell

The quick pretzel crust bakes for 12 minutes, and while it’s in the oven, you can whip up the creamy center with just four simple ingredients.

The result is a crunchy, salty pretzel tart loaded with a rich chocolate-peanut butter filling. And the final touch? A sprinkle of large-flake sea salt to balance out all the sweetness!

Chocolate-Peanut Butter Pretzel Tart next to bowls containing whipped cream and sea salt
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Chocolate-Peanut Butter Pretzel Tart topped with large-flake sea salt

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Chocolate-Peanut Butter Pretzel Tart

For the crust:

  • 1 1/4
    cups
    cups finely crushed pretzels
  • 3
    Tablespoons
    confectioners’ sugar
  • 2
    Tablespoons
    all-purpose flour
  • 6
    Tablespoons
    unsalted butter, melted
  • 1
    large egg yolk

For the filling:

  • 9
    oz.
    semi-sweet chocolate, finely chopped
  • 2/3
    cup
    heavy cream
  • 1/3
    cup
    creamy peanut butter
  • 1
    Tablespoon
    light corn syrup
  • Large-flake sea salt, for topping

Make the crust:

Preheat the oven to 350°F.

In a medium bowl, stir together the crushed pretzels, confectioners’ sugar, flour, butter and egg yolk until well combined. 

Press the mixture evenly into the bottom and up the sides of a 9-inch tart shell. Bake the crust for 12 minutes then remove it from the oven and set it aside to cool completely. 

Make the filling:

Add the chocolate to a medium bowl.

In a medium saucepan set over medium heat, whisk together the heavy cream, peanut butter and corn syrup. Bring the mixture to a simmer then remove it from the heat. 

Pour the cream mixture on top and let the mixture sit, undisturbed, until the chocolate melts, about 8 minutes. 

Whisk together the ingredients until the mixture is smooth. If the chocolate still hasn’t fully melted, microwave the mixture for 20-second increments, stirring between each increment, until smooth. 

Pour the chocolate mixture into the cooled tart shell. 

Transfer the tart to the refrigerator until the chocolate has fully hardened, a minimum of 1 hour. 

Sprinkle the sea salt on top then slice and serve.

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Nutrition Facts

Chocolate-Peanut Butter Pretzel Tart

Amount Per Serving

Calories 509
Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 19g119%

Cholesterol 72mg24%

Sodium 229mg10%

Potassium 330mg9%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 18g20%

Protein 9g18%

Vitamin A 600IU12%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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