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.

Chocolate Peanut Butter Pretzel Tart-012

And with a crunchy, salty, pretzelized crust, you’ll never want to eat anything else again!

Chocolate Peanut Butter Pretzel Tart-013

Not really, but you know what I mean.

Chocolate Peanut Butter Pretzel Tart

Pretzel Crust:
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

Chocolate Filling:
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
Beat the butter with 3/4 cup of the pretzels and powdered sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
Preheat the oven to 350 degrees. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom, prepared with parchment paper. Press the dough into the corners and patch any tears. Chill for 30 minutes. 
Bake for about 30 minutes, until the tart shell is firm and just barely beginning to brown. Cool again (quick chill in the freezer) until cool enough to handle. Spread 1/4 cup peanut butter all over the bottom of the crust. Refrigerate for 10 more minutes, until set.
Meanwhile, in a medium saucepan, bring the cream to a simmer. Remove from heat, add the chocolate, and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
Pour the filling into the shell and refrigerate until slightly set, about 30 minutes.
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.
Chill to set an additional 2-3 hours. Sprinkle lightly with sea salt and crushed pretzels and cut into wedges to serve.