Pretzel Peanut Butter Chocolate Pie Recipes

CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL PIE

Steps:

• Caramel sauce - if you are using homemade caramel sauce, I recommend this recipe for easy caramel sauce and you should make that now and set aside to cool while you do the first couple layers!
• Make the Pretzel Crust! Blitz the pretzels in a food processor until they are as fine as you can get them. Add brown sugar, salt, and melted butter and pulse until pretzel crumbs are moistened. Press the crumbs into a 9-inch pie dish, using the bottom of a measuring cup to lightly pack the crumbs to the bottom and up the sides to create a crust. Place in the freezer.
• Make the Peanut Butter Filling! Using the whisk attachment of a stand mixer, whisk together cream cheese, peanut butter, and sugar on high speed until well mixed, scraping down the sides as needed. Whisk in 1 tablespoon of caramel sauce. Whisk in the whipped topping on medium speed until just combined. Scrape down the sides and the bottom and whisk again on medium until fully mixed. Spread into the frozen pretzel crust and drizzle with 1 tablespoon of caramel sauce. Freeze until set - about 45 mins to 1 hour.
• Prepare the Chocolate-Covered Pretzels. While the filling is freezing, melt 4 oz milk chocolate chips in a small bowl. (About 2/3 cup chips.) Dip 16 or so mini twist pretzels in milk chocolate and set on a parchment-covered plate. Place in the refrigerator to chill and set. Once the chocolate has set and before you spread the ice cream, rough chop the chocolate covered pretzels and set aside.
• Spread the Chocolate Ice Cream! Set the chocolate ice cream out to soften or zap in the microwave for 1-2 minutes on 50% power. Once it is just barely soft enough (not melting!) that you can scoop and spread, place 5 scoops of chocolate ice cream on top of the caramel drizzled peanut butter layer and use a spatula to press/spread the ice cream out into an even layer. Top the pie immediately.
• Top the Pie! Drizzle 2 tablespoons caramel sauce all over the pie. Melt the remaining 2 oz milk chocolate chips (~2-3 Tbsp) and drizzle over the pie. Top the pie with the chopped chocolate covered pretzels and flaky salt. Place in the freezer and chill until set - at least three hours.
• Run a knife under hot water, dry, then slice and serve!

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.

PEANUT BUTTER CHOCOLATE PRETZELS

Steps:

• In a microwave or heavy saucepan, melt chocolate chips and 3 t. oil until smooth.
• Dip pretzels, shake off excess.
• Place on waxed paper-lined baking sheet to set and then refrigerate for one hour.
• Meanwhile melt the peanut butter chips and remaining oil.
• Transfer to a small resealable bag.
• Cut a small hole in the corner of bag, drizzle over 1/2 the pretzels and again refrigerate until hardened.
• Store in a airtight container.

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.