No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust
A rich no-bake tart featuring a crunchy salty pretzel crust layered with creamy chocolate peanut butter filling. This american-inspired desserts ready in about 30 minutes layers crushed pretzel sticks, melted unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups, crushed pretzel sticks
- 6 tbsp, melted unsalted butter
- 2 tbsp granulated sugar
- 8 oz, softened cream cheese
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups crushed pretzel sticks, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar; stir until mixture resembles wet sand.
- Step 2: Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch tart pan; bake for 10 minutes until set and fragrant, then remove to cool.
- Step 3: In a large bowl, beat 8 oz softened cream cheese, 1 cup smooth peanut butter, and 1 cup powdered sugar with an electric mixer until smooth and creamy.
- Step 4: Pour the peanut butter mixture into the cooled pretzel crust, smoothing the top with a spatula; refrigerate while preparing the ganache.
- Step 5: Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over 1 1/2 cups semi-sweet chocolate chips in a bowl; let sit for 2 minutes, then stir until smooth and glossy.
- Step 6: Stir in 1 tsp vanilla extract into the ganache, then pour it evenly over the peanut butter layer; chill the tart for at least 2 hours until firm before slicing and serving.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Peanut Butter Tart with Crushed Pretzel Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
