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.
Peanut Butter Caramel
2tablespoonswhite granulated sugar
1/3cupcreamy peanut butter
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.)
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.