Sunday, January 16, 2011

Chocolate and Peanut Butter Pretzel Tart

So we finally made the Chocolate and Peanut Butter Pretzel Tart but we made it as a pie since we do not have a tart pan. Actually, I am sorry to say my husband made it for himself even though I had planned to make it as a gift (what a terrible wife I am). He suggested that you add more than the recommended 1/4 cup of peanut butter since there is so much chocolate. It was soooo heavy but very delicious too. The crust was ridiculously complicated involving lots of refrigeration which I think could be skipped and still lead to the same end result. I think the pie/tart needs a little tweaking to lighten it up a little since it is so dense. I also wonder if you can make a peanut butter creme with some of the cream or soy creamer also so there is more of a PB layer. The MimicCreme is a nice product that is sort of like an evaporated milk or condensed milk which is handy for baking. It is made from almonds and cashews. There are two sweet versions-one sweetened with cane sugar and one sweetened with erythritol which is a natural sweetener with a zero glycemic index. We used the sugar free version and it was very good. Overall, this was a good combination of flavors and we will likely try it again to see if we can perfect it. Luckily my daughter had a sleepover so it is mostly gone now!


  1. I don't know if I can eat something that rich. Let me know how you lighten it!!

  2. I agree. I asked for an insulin drip right after and a gallon of water. Had to try it though. Is there a non-dairy "cool whip?"