I stumbled upon this recipe in a magazine while waiting in my doctors office one day. The combination of creamy peanut butter, salty pretzels, and sweet caramel sent me into a frenzy to find a scrap of paper and something to write with. In the end this poor little recipe was scribbled onto the back of a grocery store recipe and left in the bottom of my purse with all the other items that are missing from the universe... lip gloss, a mutilated granola bar, maybe a toy or two, a few lonely gold fish crackers that spilled out of the bag... heck maybe I should look there for the socks that go missing in the washing machine!
Anyways, during one of my annual purse cleanings (just kidding it happens more than that... like twice a year) I found this recipe. That day I tried to read what looked like my two year old's handwriting and whipped this bad boy up.
Like I said I figured it just had to be good but I truly had no idea what I was in for. This is one of those desserts that I like to call.... Get that out of the fridge before I eat every last piece of it!!!! It literally calls to you from the fridge...okay maybe it doesn't call to you... It whispers though.
I highly recommend giving it a whirl... it would be a fabulous addition to your Easter dessert table.
Start by melting 6 tbsp. of butter and then set aside for it to cool.
Add the pretzels to the food processor and well... process.
If you don't have a food processor, I'm sure you could crush them in a plastic bag with a rolling pin or something. Add 1/4 cup brown sugar and 1/8 tsp. salt. Transfer to a bowl and add 6 tbsp. of melted butter. After the butter is mixed in...
Then press the mixture into your 9" tart or spring form pan and bake at 350 degrees for about 18 minutes; allow to cool. Meanwhile...
In a bowl, combine 4oz. softened cream cheese, 3 tbsp. softened butter, and 1/2 cup peanut butter.
Beat mixture until fluffy, about 1 minute.
Next, beat in the remaining 1/4 cup brown sugar, the container of thawed whipped topping, and vanilla. Dump that all into your cooled pan, cover with plastic wrap and pop it in the fridge.
Now let's talk Caramel Drizzle....
In a saucepan, combine 1/2 cup sugar and 3 tbsp. water.
Bring to a boil without stirring...
until mixture becomes golden brown.
Starting to get a little color...
Getting closer...
Almost there...
Disco!
Let cool 2 minutes. Whisk in 2 tbsp. chilled butter, 1/4 cup heavy cream and 1/4 tsp. salt.
At this point you can cool the Caramel Drizzle completely and pop it in the fridge (just rewarm before you serve) or if your tart is ready then get after it!
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.
