1 1/4 c
butter, unsalted, melted
dark brown sugar, firmly packed
cream cheese, room temperature
creamy peanut butter
light brown sugar, firmly packed
heavy whipping cream, whipped
CHOCOLATE WHIPPED CREAM:
dark chocolate, chopped
heavy whipping cream
1MAKE THE CRUST: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter & brown sugar. Mix with your hands. Press the mixture into the bottom & up the sides of a 9" pie plate. Cover & refrigerate.
2MAKE THE FILLING: Combine the cream cheese, peanut butter & brown sugar in a medium bowl & beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover & return to the refrigerator.
3MAKE THE CHOCOLATE WHIPPED CREAM: Put the chocolate & whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover & refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick & spreadable (do not overmix).
About this Recipe
Dietary Needs: Vegetarian