Chocolate Peanut Butter Caramel Tart & Top 10 Peanut Butter Recipes
This mouthwatering Chocolate Peanut Butter Caramel Tart will have you licking your plate clean, or maybe even the entire pan for that matter.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12slices
Calories 566kcal
Author Sandra
Ingredients
Crust
12ouncespretzels
1/4cupsugar
6tablespoonsbuttermelted
Peanut Butter Caramel
4tablespoonsbutter
1cupbrown sugar
2tablespoonswhite granulated sugar
1/2cupheavy cream
1pinchsea salt
1/3cupcreamy peanut butter
Ganache
10ouncesbittersweet chocolatechopped
1cupheavy cream
Instructions
Crust
Preheat oven to 350 degrees.
Add pretzels to a food processor and pulse until they form coarse crumbs. Pour crumbs into a medium mixing bowl; then stir in sugar and melted butter. Pour crust into a 10-inch tart pan or 10-inch spring form aka “cheesecake pan”, making sure to press the crust up the sides of the pan as well.
Place in oven and bake 10-12 minutes. Remove from oven and cool completely. I stuck mine in the fridge after resting on the counter for 10 minutes to speed up the cooling process.
Immediately pour caramel over prepared and cooled crust. Allow the caramel and crust to cool to room temp. I sat it out for 5 minutes, then set in the fridge to speed up the cooling process. (Obviously I am not very patient.)
Ganache
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Once it has sat for 5 minutes stir until smooth.
Pour over cooled caramel tart.
Allow the Chocolate Peanut Butter Caramel Tart to cool completely at room temperature for a minimum of 1 hour, before slicing and devouring.
I also have cooled this in the refrigerator, but not the ganache will harden, so before you serve you will need to let it come to room temperature so that the chocolate doesn’t crumble when you cut into it.