For the crust:
- 8 double graham crackers (the ones that measure 5 by 2 1/2 inches)
- 25 small pretzel twists (I used Rold Gold Tiny Twists)
- 1/3 cup unsalted butter
For the peanut butter filling:
- 6 ounces cream cheese, softened
- 1 cup creamy natural peanut butter
- 1/3 cup plus 2 tablespoons sweetened condensed milk
- 3/4 cup cold heavy cream
For the ganache topping:
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate chips
- Spanish peanuts, for topping (optional)
- Pulse graham crackers and pretzels in a food processor to a very fine crumb. You should end up with about 1 1/4 cups crumbs.
- In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, until butter foams and then begins to turn brown. Keep stirring until butter is a deep golden brown.
- In a small bowl, stir crumbs with butter until well combined. Use the bottom of a drinking glass to press mixture firmly and evenly into bottom and sides of a 9-inch tart pan with a removable bottom.
- Transfer pan to freezer while you prepare filling.
- In a large bowl or bowl of a stand mixer fitted with paddle attachment, blend cream cheese, peanut butter and sweetened condensed milk until well combined.
- In a separate medium bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until well combined.
- Spread peanut butter mixture evenly on top of crust in tart pan. Transfer to fridge while you prepare ganache topping.
- In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over chocolate chips in a small bowl. Stir vigorously until smooth and glossy. Allow mixture to cool to room temperature.
- Use a spatula to gently spread ganache over top of tart. Sprinkle Spanish peanuts around edges of tart, if desired. Chill in fridge for at least 2 hours or overnight.
Keywords: No Bake