Tuesday, June 14, 2011

Peanut Butter Pretzel Tart

I love the Sweet and Salty combination of this rich, creamy, and delicious dessert!

I love peanut butter, but chocolate is my normal accompaniment to peanut butter. I do not know how I've never had a peanut butter and caramel dessert before - it is an amazing combination of flavors! I was on a baking/cooking spree the weekend I made this; I cut the recipe in fourths and made a small dish for Mike and I to share.

Peanut Butter Pretzel Tart
·2 cups crushed gluten-free pretzels (I used Glutino's GF Pretzels)
·½ cup brown sugar, divided
·5 TBS butter, melted
·4 oz. Neufch√Ętel cream cheese, softened
·½ cup natural peanut butter
·1 cup half & half
·1 tsp pure vanilla extract
·Caramel syrup topping

Preheat oven to 350˚. Using a food processor, finely grind the pretzels. Transfer to a bowl and stir in ¼ cup brown sugar, then stir in melted butter. Press evenly over the bottom and up the sides of a 9-inch tart pan. Bake until light brown around the edges, about 15 minutes. Let cool.

Using an electric mixer, beat the cream cheese and peanut butter until crumbly. Beat in remaining ¼ cup brown sugar. In a separate bowl, beat half & half and vanilla until soft peaks begin to form. Add half & half mixture to the peanut butter mixture; beat over low-medium speed until well combined and creamy.  

Spread the peanut butter mixture of the cooled pretzel tart shell. Cover with plastic wrap and refrigerate until firm (about 3 hours).

Serve with caramel syrup topping drizzled over the top.

Yield: one 9" tart (serves 8 people)

I've also shared this recipe on: Slightly Indulgent Tuesday's

This recipe is adapted from Everyday with Rachael Ray, 2011. It's now gluten-free, healthier (well, as healthier as it can get and still taste good), and easier to prepare!


Anonymous said...

Would it be okay to use fat-free half and half?

As Good As Gluten said...

Yes, now that you mentioned it I think I used fat free.