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 CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
Provided by Trisha Yearwood
Categories dessert
Time 1h17m
Yield 10 to 12 servings
Number Of Ingredients 5
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.
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- Make the ganache: place ¾ cup heavy whipping cream into a microwave safe bowl. Microwave on high for 1 minute, or until cream is steaming. Remove from microwave and add in the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Set aside. (See note 2.)
- Make the crust: Melt 1 stick of the butter in the microwave. Finely grind the 4 ounces pretzels in a food processor. Add in the 2 tablespoons granulated sugar and melted butter, pulse until thoroughly combined. Dump the pretzel crumbs into a 9 inch pie pan. Firmly pat the crumbs into place on the sides and bottom of the pie pan. Place the crust into the fridge while preparing the next step.
- Make the peanut butter bottom layer: In a small bowl, mix ½ cup peanut butter, the remaining 2 tablespoons softened butter, 2 tablespoons powdered sugar and pinch of salt with a fork until smooth. Spread into the bottom of the prepared pie crust using a rubber spatula. Place the crust back into the fridge.
- Using hand beaters or a stand mixer with the whisk attachment, whip the remaining 1 ¼ cups heavy whipping cream on high speed until stiff peaks form. If using a stand mixer, remove the whipped cream to another bowl so you can use the stand mixer bowl again for the next step (no need to clean the bowl).
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