Chocolate Peanut Butter Tart with Pretzel Crust
This Chocolate Peanut Butter Tart has a crunchy pretzel crust, smooth peanut butter caramel filling and luscious chocolate ganache spread on top! This recipe is gluten-free and vegan.
Let’s celebrate today with something that’s chocolatey and peanut buttery and salty and delicious. We all know I love my peanut butter recipes, right? ;) And this chocolate peanut butter tart with pretzel crust is worth both celebrating and devouring.
Let’s talk about why you should definitely stop at the grocery store on your way home from work today to get all the ingredients for this tart so that you can whip it up ASAP and be slicing off slivers of it all. weekend. long.
This tart sort of tastes like a peanut butter cup…if that peanut butter cup was GIANT and had a pretzel crust. Actually, this tart sort of reminds me of a Take 5 bar, which are SO good in all of their pretzel butter, pretzel, caramel, chocolate covered glory.
Gluten-free pretzel crust
This tart starts with a simple pretzel crust, all you need is:
- Pretzels: this is where your dietary restrictions (or lack there of) come into play. If you’re gluten-free, make sure to grab a bag of gluten-free pretzels! Most pretzels are naturally vegan, but if you’re vegan, double check that the brand you’re purchasing is. Of course, if you’re not gluten-free or vegan, use whatever pretzels you want!
- Coconut oil or the fat of your choice, like butter (vegan or otherwise)
- Maple syrup: you can also use honey or another liquid sweetener of your choice.
The crust is the only part of this dessert that’s baked! After a quick 10 minutes in the oven, it’s ready fill with that glorious peanut butter filling.
This tart filling is similar to the filling I put in these Chocolate Peanut Butter Caramel Cups. It only takes about 30 seconds to put together. It’s rich and peanut butter-y, with a gooey caramel flavor from the maple syrup. I won’t blame you for stealing a spoonful or two of the filling ;) we make it with:
Then, we’ll top off the chocolate peanut butter tart with a simple chocolate ganache that we make with coconut milk. Then, we garnish with peanuts, pretzels, and flaky sea salt – though you can totally be creative in your decorating! I always love seeing how you all decorate my tart recipes so beautifully when you tag me on Instagram or hashtag #bakerita. Have fun with it!
I seriously couldn’t get enough of this tart – I meant to give a slice to my neighbor Morgan who saw me photographing it, but I forgot to bring it over to her that day. When my roommate Ally came home and saw how much of the tart was gone, she asked if I had brought a slice over to Morgan. Then she proceeded to crack up at my guilty expression for having literally devoured 3/4 of this tart, no help needed.
#sorrynotsorry! Chocolate and peanut butter is my FAVORITE. There’s no way you’re keeping me away from something as gooey and delicious as this. If you’re anywhere as crazy about chocolate + peanut butter as I am, you’ll get baking ASAP. Enjoy! :D
Want more peanut butter goodies?
- Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Truffles
- Vegan Peanut Butter Blossoms
- Homemade Chocolate Peanut Butter Cups
- Chewy Peanut Butter Snickerdoodle Cookies
For the pretzel crust
- 1 cup finely crushed pretzels, I used gluten-free vegan ones
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
For the peanut butter caramel filling
- ½ cup creamy peanut butter
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
For the chocolate ganache
- 3 ounces dark chocolate, chopped
- ¼ cup canned full-fat coconut milk
- Peanuts, pretzels + flaky sea salt, to garnish
- Preheat oven to 350ºF. Lightly grease an 8-inch tart pan with a removable bottom.
- In a bowl, combine the crushed pretzels, coconut oil and maple syrup. Stir until completely combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden around the edges and firm.
- Let the pretzel crust cool while preparing the filling.
- In a different bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt. Pour the filling into the pretzel crust and place in the refrigerator to set.
- Once the filling has set, make the chocolate ganache. Place the chocolate into a small bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate. Let sit for one minute, and then whisk until smooth.
- Pour the chocolate ganache over the peanut butter filling. Garnish as desired with peanuts, pretzels, and sea salt. Let chocolate cool completely, about 1 hour, before slicing and serving.