No Bake Chocolate Peanut Butter Pretzel Pie Recipes

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!

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.