Peanut butter is my kryptonite. That’s not to say that if I have peanut butter I lose all my powers and find myself being constantly thwarted by Lex Luthor, but it just means that I can’t really resist or say no to anything that has peanut butter, which is somewhat of a downfall if someone’s laced a mouse trap with peanut butter.
In any case, I’m constantly trying to find new and exciting ways to incorporate peanut butter into my recipes, and this dessert I’ve created is a doozy. With a layer of chocolate ganache, a layer of peanut butter caramel and a chocolate pretzel biscuit-y base, this tart is extremely naughty but not sickeningly rich as you might expect thanks to the saltiness of the peanut butter and pretzels.
This is a dessert I’m really proud of so, if you’re a lover of peanut butter like I am and want something really naughty, give it a go!
Chocolate Pretzel Peanut Butter Caramel TartPrint Recipe
- For the Chocolate Topping:
- 300g Dark Chocolate
- 250ml Double Cream
- For the Peanut Butter Filling:
- 1 x Tin of Carnation Caramel (397g)
- 90g Crunchy Peanut Butter
- 100ml Double Cream
- For the base:
- 150g Salted Pretzels
- 150g Double Chocolate Digestives
- 150g Unsalted Butter, melted
Firstly, for the base, add the pretzels and double chocolate digestives into a food processor and blitz them up finely. If there are still larger bits of pretzel then that's preferable as they give the base that extra crunch.
Melt the butter in the microwave and add to large bowl and then mix the pretzel and biscuit crumbs into the butter completely.
Take a 10" loose-bottom tart dish and add the pretzel/biscuit/butter mix into the dish to create the base, making sure to press it all in as firmly as you can. A good tip is to use the bottom of a glass to press everything down and into every part of the dish. Place into the fridge to firm up for one hour.
Take a medium size saucepan and place it over a medium low heat. Add the caramel to the pan, and stir it until it's loosened up and smooth.
Now add in the peanut butter and gently stir it into the caramel until it's melted and fully combined with the caramel, and then gently stir in the double cream.
Remove the base from the fridge and pour the peanut caramel layer over the entire base, and smooth over with a palette knife if necessary. Leave to cool at room temperature for 10 minutes, and then place into the fridge to set for another hour.
Lastly, break the dark chocolate up into small pieces and add into a large bowl.
Add the double cream into a microwave-safe bowl and heat it up in the microwave for around 2 minutes in 30 second bursts, stirring occasionally. You want the cream to be hot, but not bubbling over.
Pour the hot double cream over the chocolate and, using a wooden spoon or a silicone spatula, stir the chocolate and cream together until the chocolate has fully melted and is smooth and glossy. Don't over-stir otherwise your chocolate may go grainy!
Pour the chocolate ganache onto the peanut caramel layer and smooth over. Leave to cool at room temperature for 15 - 20 minutes and then place into the fridge to firm up completely. Serve when you're ready!