Chocolate Ganache and Peanut Butter Swirl Recipe

Do you see those little crumbs of crispy pretzel in the crust there? They offer a wonderful textural contrast to the smooth filling of this sumptuous dessert that is provided by the tart.

This sinfully delicious dessert is crafted with a crust made of sweet and salty pretzels, a filling made of chocolate ganache, and a peanut butter swirl made of creamy peanut butter (and slightly more refined than the microwave method).

Peanut butter and chocolate together create one of the most delicious flavor combinations ever discovered by man. This is common knowledge at this point.

When I have a hunger that I just can’t seem to quell, I have been known to satisfy it by heating up some peanut butter and chocolate chips in the microwave.

I didn’t believe it was possible to make a tried-and-true classic taste any better, but by using some salty pretzel bits in the recipe, you’ve created something that is sure to steal the show.

Because it is so easy to make and because the ingredients are ones that you almost certainly already have in your cupboard, there is absolutely no reason why you shouldn’t allow yourself to splurge a little and have a taste of this wonderful dessert.

Ingredients we need for this recipe

Crust

• ½ cup unsalted butter room temperature
• 3/4 cup powdered sugar
• 1½ cup crushed pretzels
• 1½ cup flour
• 1 egg

Filling

• 8 ounces semisweet chocolate chopped
• 3/4 cup heavy cream
• 2 tbsp unsalted butter

Swirl

• ½ cup smooth peanut butter

Cream the butter, powdered sugar, and half of the crumbled pretzels in a large bowl using an electric mixer. Stir in the remaining pretzels, flour, and egg, being sure to keep some pretzel bits whole for extra crunch.

Create a flattened ball of the dough, wrap it in plastic wrap, and refrigerate for up to a day. I had to really work with my hands to get my dough to hold together since it was so dry.

Take the dough out of the refrigerator when you’re ready to roll out the tart shell so that it will be easier to work with. Butter a 12-inch round, removable-bottom tart pan with flutes. Roll out the dough into a 15-inch circle while sandwiching it between two thick pieces of wax paper.

After the dough sheet is centered in the tart pan that has been prepped, push the dough into the corners of the pan and fold the extra dough back over the sides to form a sturdy double edge crust, being careful to keep the dough level with the pan’s edge. After giving the dough a few fork pricks, freeze it for 30 minutes.

A rack should be placed in the middle of the oven and heated to 375 degrees. One aluminum foil piece should be butter side down and pressed firmly against the interior of the tart shell.

Bake the tart for 20 to 25 minutes after placing it on a baking pan. When the edges are golden brown, bake it for a further 10 minutes after removing the foil. Before filling, move the tart to a rack and allow it cool fully.

Put the chopped chocolate in a heat-resistant bowl and set it aside to prepare the ganache. Cream and butter are combined and heated over medium heat in a small sauce pan.

Pour it over the chocolate, cover it, and let it sit for three to five minutes after it just begins to boil. The chocolate should be whisked in until it completely melts and takes on the consistency of smooth pudding. Using a spatula, pour it into the tart shell when it has cooled.

In the microwave, slightly liquefy the peanut butter until it is runny. Swirl it with a knife after pouring it over the chocolate ganache. To set the filling, chill it for ten to fifteen minutes.