The all time childhood favorite snack to eat was always peanut butter and jelly sandwiches. So I decided to take my childhood nostalgic flavor and convert it into a pretty amazing pie! A pretzel cookie base with dark chocolate and a peanut butter soft cream cheese filling topped with whipped cream.. Who wouldn’t like this! 😉

Here’s how you make it!

INGREDIENTS

• 6 cups of pretzels, crushed using a blender or by beating them in a ziplock bag
• 1 cup butter, melted
• 1/3 cup sugar
• 1 1/4 cup dark chocolate, chopped
• 250g cream cheese, softened
• 1 1/4 cup peanut butter
• 1 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 4 cups whipped cream, already whipped

METHOD

1. In a mixing bowl, combine the crust ingredients (crushed pretzels and butter) with a fork until evenly moistened.
2. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray.
3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and all the way up the sides.
4. Bake for about 10 minutes at 175C, and then sprinkle the chopped chocolate over the bottom of the crust.
5. Bake for an additional 5 minutes before removing from oven.
6. Once removed, using a spatula, spread the melted chocolate to evenly coat the bottom and side of the pretzel crust with a thin layer of chocolate.
7. Allow chocolate to completely cool in refrigerator before filling.
8. Beat cream cheese and peanut butter together until light and fluffy.
9. Beat in vanilla and icing sugar until well combined, scraping down sides of the mixing bowl as necessary.
10. Then gently fold in 2 cups or half of whipped cream.
11. This should result in a light and fluffy texture.
12. Pour the peanut butter filling evenly in the deep dish.
13. Spread the remaining whipped cream over peanut butter filling. Keep refrigerated or frozen.
14. Decorate with some shaved choclate ontop!

ENJOY! 🙂