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:
- Peanut Butter
- Maple Syrup
- Coconut Oil
- Vanilla Extract
- Salt (if your peanut butter is unsalted)
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
Chocolate Peanut Butter Tart with Pretzel Crust (Gluten Free + Vegan)
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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.
This looks AMAZING, Rachel! I was drooling over your snap chats…such a pretty tart! I love the chocolate and peanut butter combo. I don’t think you can get much better than this!
I still have a little bit of it left (totally hoarded it to myself) and I seriously can’t get over it, haha! Thanks so much Gayle :)
Rachel this tart looks amazing! Love the pretzel crust! I can see how you had a hard time sharing!
How’d you know my hands were waving?! Oh mannnn – how do you do it?! This will make a lot people very happy this weekend! ;)
Ahh thank you girl! :D
This looks absolutely wonderful! You are so talented, Rachel. Everything you make it is so gorgeous. I love all your recipes!
Aw thank you so much, Olivia!
My hand is raised high and proud! This is a masterpiece. That ganache looks so rich and delicious that it should be illegal!
We seriously love chocolate and peanut butter. What a perfect crust!
OMG! that is so delicious!
Please add me to your mailing list! Thank you
This tart looks SO incredible!
you make the best stuff. PERIOD. Obsessed.
Kayle, you are too sweet! <3 Thanks so much.
This tart looks crazy good! I have an addiction to gluten free pretzels – they are way better than regular pretzels. I also read that story about Take 5 bars – very interesting.
No stop it! Is it ok to have this for breakfast because that’s where I’m at right now. Drooool!
Have at it for breakfast, Alida! I definitely had a slice before 10am, haha ;)
Wow! This sound so amazing! Love the pretzel crust too!
This recipe is wonderful for my boyfriend’s birthday party. But I was wondering if you use natural peanut butter or the normal type.
Hi Nathalie, I always buy 100% creamy peanut butter with no additives, but either would work. Enjoy!
Hi! What is the best way to store these and how long do they last? Fridge, counter? Thanks!!
Hi Lacey. You can keep it on the counter for a day or two, any longer and I would recommend keeping it in the fridge. It would probably last up to a week…but it probably won’t last that long! :)
This is insanely decadent and SO good! I made this today along with another one of your recipes Rachel, and wow is this delicious!! The pretzel crust is brilliant – I used gluten-free pretzels and it came out fantastic! I did sprinkle a touch of flaky sea salt on the top of the ganache after dusting it with pretzel bits and peanuts like you did. I also used heavy cream in place of the coconut milk only because I didn’t have any coconut milk, and it still came out perfect. I shared this with my parents who are always blown away at the desserts I bring them, which are all from your site! :) For anyone who loves chocolate and peanut butter, this is an absolute must-try!
Your comments are giving me a big smile this morning! I’m so glad it was a hit with you and your parents – this is another one of my favorites too! Thanks so much for sharing how the recipe turned out for you.
Hello! I kid had a quick question about the ganache! For the coconut milk, do you do a mixture of the white coconut cream and the liquid at the bottom of the can, or do you scoop off the cream and just use the liquid for the ganache? thanks in advance!!
Hi Kim! For this recipe, I shook the can up so the coconut cream (the thick part) and the coconut water (the watery part) come together, to form a thick coconut milk and then measured from there. Hope this helps :) enjoy!
Does it need to stay in the fridge after it has set?
Hi Sam – I’d recommend storing it in the fridge because the filling gets softer at room temperature. It will be fine to keep at room temperature if you need to though.
I can not wait to make this for Mother’s Day! I have not yet cooked wit Coconut Oil and have a few questions. I did not realize that there were so many options when purchasing the oil. I just bought the basic Lou Ana 100% pure oil. I’m sorry if this seems like a stupid question, however, do I use this as a solid when measuring, or heat and measure in liquid form?
Hi Denise! For this recipe, I usually just melt some and then just measure it out once melted. Hope this helps! Enjoy the tart.
Looks delicious! Wanted to make this for my husband’s birthday tomorrow, but he isn’t a big fan of coconut. I was wondering if the coconut flavor really stands out? Especially in the ganache? If so, do you think I could use almond milk as a substitute? Thank you!
Hi Molly! You could use refined coconut oil in the filling to get rid of coconut flavor and sub in almond milk for the coconut milk in the filling, no problem. You might want to use just 3 tablespoons though since it’s a thinner milk. Hope you and your husband enjoy it!
I would totally love to make this but not a big fan of coconut milk, can you make a suggestion for a substitution?
Thanks so much!
Any sort of dairy-free milk should work Tonia! You might want to use about a tablespoon less because coconut milk is thicker than other kinds of milk.
Hi! This was a big hit, except the crust. It was stuck to the bottom of the pan. Any ideas for an alternative crust recipe?
Hi Heidi, sorry the crust stuck for you – did you grease the pan well? You could try using the chocolate crust from this recipe if you prefer: https://bakerita.com/strawberry-chocolate-tart/