November 7, 2021

Peanut Butter Pretzel Tart

I believe this one was adapted from a Rachael Ray magazine recipe, but I'm not 100% on that. I pull recipes I want to try, and stick them in a 3 ring binder, which is an awesome idea. But, sometimes there isn't a label on each page. So, I'm PRETTY SURE, this was adapted from a Rachael Ray!

We had family over the other night, and needed a good dessert - this one just so happened to hit it out of the park! The fact that it's easy and it doesn't take long just makes it better.

Ingredients for the crust:
1 and 1/2 cups salted pretzels
1/4 cup brown sugar
6 tablespoons butter, melted

Preheat the oven to 350, grind the pretzels in the food processor. Add the brown sugar and the melted butter, mix well, it will be crumbly. Press into a 9 inch round tart pan, and even up the sides. Bake for about 18 minutes until golden brown. Remove from the oven, and let it cool.

Ingredients for the filling:
4 ounces cream cheese
1/2 cup peanut butter
3 tablespoons butter
1/4 cup brown sugar
1 cup heavy cream
1 teaspoon vanilla

Beat the cream cheese, peanut butter and butter together until smooth. Add the brown sugar, and mix well.  Set aside. Then beat together the heavy cream and vanilla together until slightly stiff. Fold together the cream cheese, peanut butter and butter mixture with the heavy cream and vanilla mixture. Pour into the crust. Cover and refrigerate for about three hours. When you're ready to serve it cover it in caramel sauce! So delish.


1 comments:

Becky S said... [Reply to comment]

I was the lucky family who got to partake in devouring this dessert! Num nomm nummy is what I have to say about it! BTW the leftovers were great for breakfast too!

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