No Bake Chocolate Peanut Butter Pretzel Pie Recipes

PRETZEL PEANUT BUTTER CHOCOLATE PIE

Steps:

• Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally to incorporate. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
• Use a whisk to gently stir the mixture until it's completely incorporated and smooth (see photo). Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
• In the meantime, preheat oven to 325 degrees F (162 C).
• To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp // amount as original recipe is written // adjust if altering batch size) if too dry and crumbly.
• Transfer mixture to a standard 9-inch pie pan (adjust number/size of pan if altering batch size) and use hands to form a uniform crust, working it all the way up the edges of the pan.
• Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
• Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
• Add peanut butter and mix once more.
• Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup and 3-5 Tbsp organic powdered sugar (amounts as original recipe is written // adjust if altering batch size).
• Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
• Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
• To serve, top with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional). Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

NO BAKE CHOCOLATE PEANUT BUTTER PRETZEL PIE

Steps:

• Crush the pretzels into a fine crumb using either a food processor or by placing the pretzels in a heavy duty plastic bag and using a rolling pin.
• In a large bowl, combine the pretzel crumbs with the brown sugar. Stir to combine. Pour in the melted butter, and mix until all the crumbs have been moistened.
• Press the crust into a 9-inch pie dish, pressing evenly around the bottom and up the sides. Place in the refrigerator.
• To make the chocolate layer, chop your chocolate (if not using chips), and place in a heat proof bowl.
• Bring the 2 cups of heavy cream just to a simmer over medium heat. Remove immediately and pour over the chocolate. Allow to sit 5 minutes.
• Add the butter to the chocolate, and making small circles with a spatula, stir until the ganache is smooth and shiny. This will take a few minutes.
• If the ganache is still warm, set aside, stirring every 5 minutes or so, until completely cool.
• Use a hand mixer, or transfer to the bowl of your stand mixer fitted with the whisk attachment, to whip the ganache. You are looking for a slight lightening in color and a point where it just holds its shape. Don't over-whip or it will become grainy.
• Pour the chocolate ganache layer into your pie and refrigerate.
• In a clean bowl, whip your cream cheese on medium speed until light and fluffy. Scrape the sides of the bowl.
• Add your whipped cream, sugar, and peanut butter. Start whipping on low speed, working your way up to medium, slowly, as the ingredients incorporate. Scrape the bowl as needed. Whip to firm peaks.
• Top the chocolate layer of the pie with your peanut butter whipped cream. Garnish and refrigerate until ready to serve. May be made up to a day in advance. Enjoy!

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

NO-BAKE PEANUT BUTTER/CHOCOLATE PIE

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.