Sweet, salty, and no-bake? Say no more! Stock up on faves like the peanut butter pretzels and peanut butter we used to make this tart. We topped the peanut butter pretzel tart shell with peanut butter, a quick chocolate ganache and flaky sea salt. It’s the perfect last-minute entertaining dessert!
- 3 cups peanut butter pretzels
- 6 tablespoons unsalted butter, softened
- 1/ 2 cup creamy peanut butter
- 2 cups dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon honey
- 1/ 2 teaspoon kosher salt
- Flaky sea salt, for garnish
- Roasted peanuts, chopped, for garnish
In a food processor, combine pretzels with butter and pulse until fine crumbs form resembling wet sand. Press evenly into the bottom and up the sides of an 8-inch tart pan. Spread peanut butter into an even layer, then place in the freezer as you make the ganache.
In a medium saucepan, combine chocolate and cream over medium heat. Cook, stirring constantly, until chocolate has completely melted and a smooth ganache forms, about 4 minutes. Pour over peanut butter and return to the freezer to set for 45 minutes.
Garnish with flaky sea salt and chopped peanuts, then slice and serve.