I really feel like they (whoever “they” may be) ought to change the old adage, “they go together like peas and carrots” to
“together like chocolate and peanut butter.”
I mean seriously. Only little kiddos gobble up, unwillingly, frozen peas and bite sized carrot cubes slathered in butter.
Sure, they’re okay.
But peanut butter and chocolate are sooooo much better.
They were made for each other.
And with a crunchy, salty, pretzelized crust, you’ll never want to eat anything else again!
Not really, but you know what I mean.
Chocolate Peanut Butter Pretzel Tart
1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup powdered sugar
1/2 cup all-purpose flour
1 large egg
1/4 cup all natural, smooth peanut butter
1 1/2 cups heavy cream
3/4 pound milk chocolate, broken into pieces (I happened to use a leftover Easter bunny)
2 Tbs. all natural, smooth peanut butter
Spoon the remaining peanut butter into small plastic bag. Barely clip the end at a diagonal. Pipe the peanut butter in concentric circles, beginning at the center of the tart. Then, drag a toothpick through the rounds, beginning at the center and continuing outward, following around the circle to create a pinwheel effect.