Sweet and salty join forces in this recipe for the ultimate Chocolate Peanut Butter Pretzel Tart.
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!
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.
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!
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Ingredients
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
Instructions
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Very good! I was surprised there wasn’t more peanut butter in it. Next time I may add a bit more peanut butter and a little less chocolate. I had Himalayan seat salt as my grocery store was out of the flakes and it was just as great. Easy and quick to make! Also, I made it in a 14 in rectangle tart pan and it worked great. I will make again!
Amazing! I’m so glad you enjoyed the recipe, Amy!
Do you think this would freeze ok?
Hi Tina! I’ve never tried freezing it so I’m not certain how the texture/taste would be once thawed.
Made for our son’s birthday since he loves peanut butter cups and pressed in 8 miniatures around the outside. Haven’t tasted but looks great. Recipe says1 1/4 cups cups finely crushed pretzels. Are pretzels measured before or after they’re crushed? I used a 10 in tart pan. Filling and crumbs are not very sweet.
Thanks…very easy.
I’m so glad you enjoyed the recipe, Dorothy! And the pretzels are measured once crushed :)
I’ve made this 4 times now. The family now ask for it when they come for dinner. Making again tomorrow because my son asked if I could make one for them to take home lol. It’s a winner! And so easy to make, nothing difficult about it.
Love reading this, Tina! I’m so thrilled your family has been enjoying the recipe!
This was great: a few comments:
– I used a natural peanut butter – “creamy” but still a little chunky/grainy. The cream/peanut butter mixture split as it heated. When I put it on the chocolate to melt, I thought it was a disaster. But once it was all melted it was fine, if a little grainy. A commercial brand would probably give a smoother result, but I liked the nutty grainy texture personally.
– I kept the pretzels a little chunkier. This meant the crust didn’t quite go up the sides, but I liked the chunkier pretzel pieces.
– I used agave instead of corn syrup and it seemed fine.
Overall, totally delicious and a nice if a bit untraditional Easter dessert.
Thanks so much for your feedback, Dave! I’m thrilled you enjoyed the recipe!
Are the filling instructions in order? I’ve read this a few times and it doesn’t make sense to me. I’m wanting to make this on Monday!
Hi Jamie! First you make the crust then you make the filling and pour it into the (already baked and cooled) crust. I hope that helps to clarify!
What kinda of semisweet chocolate do you recommend? Can you use almond bark instead? I’m trying to surprise my family with something different than our typical desserts. So I figured I would give this a try.
Hi Kayla! I’ve never tried using almond bark in this recipe, but a good quality semisweet chocolate like Lindy or Ghirardelli would be great. Enjoy!
Made this for a dinner with 6 people and comments were “ohh very decadent”, “can you make this again for Christmas Day?” And, “can I take the leftovers home?”. It was a hit and easy to make. I’ll be doing it again.
I’m so thrilled to read this, Tina!
Have you tried this with chunky peanut butter? I can’t decide if the additional texture of the nuts would be a good idea or not.
Hi Olivia! I prefer a smooth, creamy center but chunky peanut would work just as well! :)
Hello!
Can this be made in advance?
Hi Jess – This tart can be made a day ahead, then covered and refrigerated until ready to serve.
Hey. Any subs for the egg?
I’ve never made this recipe with an egg substitute so unfortunately, I can’t weigh in on this!
Tart looks delicious and what a quick & easy dessert to make for Christmas.
Only size tart pan I have is a 10 inch. You think that will be ok to use instead of a 9 inch.
Thank You
For sure! Will just be a bit thinner.
Is that a bowl of whipped cream in the photo? To be served with the pie?
Yes! Tastes great served with the tart :)
Question: Is there a substitute for corn syrup? Would Agave do? I know it is not as thick.
Hi Anita! I’ve never tried making this recipe using agave so I can’t say with certainty if the tart would still turn out.