Peanut Butter Pretzel Torte Recipe
Peanut Butter Pretzel Torte
I have been remiss in thanking Brooks and Lindsay over at Our Family Treat. A few months ago they had a Nordic Ware giveaway and I won a fantastic tarte pan! I think it arrived during the hussle and bussle of Thanksgiving and was thrown into the pantry. The good thing about a new year is that I do some massive cleaning and I found the pan! And when I found the pan, I just happen to come across this recipe in Everyday with Rachael Ray and wa-la a marriage made in heaven…
Peanut Butter Pretzel Torte
INGREDIENTS:
- 2 cups salted pretzel sticks-broken
- 1/2 cup brown sugar
- 3/8 teaspoon salt
- 1 stick plus 1 tablespoons butter-6 tablespoons melted and cooled, 3 tablespoons softened
- 4 ounces cream cheese-softened
- 1/2 cup peanut butter
DIRECTIONS:
Preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl then stir in the melted butter. Press evenly into the bottom and side of a tarte pan with removable bottom. Bake until light brown around the edges, about 15 minutes. Let cool on a rack.
Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tarte shell. Cover with plastic wrap and refrigerate until firm.