Dark Chocolate Peanut Butter Tart

Pretzel crust

• 3 cups whole mini pretzel twists
• 2 tbsp brown sugar
• 8 tbsp butter, melted

Peanut butter filling:

• 3 oz cream cheese, room temp
• ¾ cup Old Home Creamy Peanut Butter
• ¼ cup Old Home Plain Greek Yogurt
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy whipping cream

Chocolate ganache

• ½ cup heavy whipping cream
• 1 cup semi-sweet chocolate chips

Pretzel crust

1. Preheat oven to 350°F
2. Pulse pretzels and brown sugar into a fine crumb using a food processor. Add butter and pulse again.
3. Pour crumb mixture into a 9-10 inch tart or shallow pie pan and press firmly in the bottom of the pan and up the sides. Bake for 8 minutes.

Peanut Butter Filling

1. Use an electric mixer to beat together cream cheese, peanut butter, greek yogurt, powdered sugar and vanilla.
2. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the peanut butter filling. Add filling to crust.

Chocolate ganache

1. Bring heavy whipping cream to a simmer. Remove from heat and add the chocolate chips. Cover and let sit 5 minutes. Whisk until smooth.
2. Pour ganache over peanut butter filling. If desired, garnish with crushed peanuts and pretzels. Chill in fridge for at least 4 hours before serving. After 4 hours, cover with plastic wrap.