Chocolate Peanut Butter Pretzel Tart

• FOR THE CRUST:
• 8 Sheets Of Graham Crackers (the Ones That Measure 5-by-2-1/2 Inches)
• 25 Small Pretzel Twists
• 1/3 cups Unsalted Butter
• FOR THE FILLING:
• 6 ounces, weight Cream Cheese, Softened
• 1 cup Creamy Natural Peanut Butter
• 1/3 cups Plus 2 Tablespoons Sweetened Condensed Milk
• 3/4 cups Cold Heavy Cream
• FOR THE TOPPING:
• 1/2 cups Heavy Cream
• 6 ounces, weight Semisweet Chocolate Chips
• Spanish Peanuts, For Topping (optional)

1. Note the assembled tart requires at least 2 hours of chill time.
2. Pulse graham crackers and pretzels in a food processor into a very fine crumb. You should end up with about 11/4 cups of crumbs.
3. In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, until butter foams and then begins to turn brown. Keep stirring until butter is a deep golden brown.
4. In a small bowl, stir crumbs with butter until well combined. Use the bottom of a drinking glass to press mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Transfer pan to freezer while you prepare filling.
6. In a large bowl or the bowl of a stand mixer fitted with paddle attachment, blend cream cheese, peanut butter and sweetened condensed milk until well combined.
7. In a separate medium bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until well combined.
8. Spread peanut butter mixture evenly on top of crust in tart pan. Transfer to fridge while you prepare the ganache topping.
9. In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over chocolate chips in a small bowl. Stir vigorously until smooth and glossy. Allow mixture to cool to room temperature.
10. Use a spatula to gently spread ganache over top of the tart. Sprinkle Spanish peanuts around edges of tart, if desired. Chill in fridge for at least 2 hours or overnight.

crackers, butter, filling, weight cream cheese, butter, milk, ube, heavy cream, weight semisweet chocolate chips, spanish peanuts

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-pretzel-tart/ (may not work)