Monday, March 25, 2013

One of the many ways to use pretzels with peanut butter

That's what was left after dessert

This past St. Patrick’s Day my wonderful wife decided to run in the Holyoke St. Patrick's day race, her first 10k. I told her she could have whatever she wanted for dinner and dessert. She requested this dessert that I have made over a year ago called Peanut Butter Pretzel Tart with Caramel Drizzle. We found this recipe in a Rachel Ray magazine back in February 2011. It was fantastic, she asked for it again. One of the things I struggle with the first time I struggled with again which was making caramel sauce, so Kristin had to help finish it. With the busyness of the day I didn't take any pictures of the process and I almost forgot to get a picture of the finished product. Once I did get a picture of the tart it was over half gone, it was that good. The recipe is very easy and quick, although it takes 3 plus hours of setting.
Before they ran

For those of you wondering Kristin did really well in the race, especially since it was her first 10k race. Callum and I watched her run by still full of energy near the end of the race.  Kristin run and she finished two minutes over one hour. She was lucky enough to have her sister run with her since I wasn't going to do it. 
After the race

Peanut Butter Pretzel Tart with Caramel Drizzle

2 cups broken salted pretzel sticks
1/2 cup brown sugar
3/8 teaspoon salt
1 stick (4 ounces) plus 3 tablespoons unsalted butter--6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
4 ounces cream cheese, softened
1/2 cup peanut butter
1 1/4 cups heavy cream, chilled
1 teaspoon pure vanilla extract
1/2 cup granulated sugar


Preheat the oven to 350 degrees . Using a food processor, finely grind the pretzels, 1/4 cup brown sugar and 1/8 teaspoon salt. Transfer to a bowl, then stir in the melted butter. 

Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.

Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute. Beat in the remaining 1/4 cup brown sugar. In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form, then fold into the peanut butter mixture. Evenly spread the peanut butter mixture in the tart shell. Cover with plastic wrap, then refrigerate until firm, at least 3 hours.

In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.

recipe from: Rachel Ray Magazine February 2011

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