Ingredients
Pretzel Crust
- 200 g arrowroot biscuits
- 100 g salted pretzels
- 180 g butter melted
Black Bottom (ganache layer)
- 1/2 cup thickened cream
- 110 g dark chocolate
Peanut Butter filling
- 250 g smooth peanut butter
- 250 g cream cheese room temperature
- 1/2 cup caster sugar
Topping
- 50 g dark chocolate
- Crumbled pretzels
Instructions
Pretzel Crust
- Blitz biscuits and pretzels in the food processor until finely crushed.
- Add in melted butter and pulse until just combined.
- Press the biscuit mixture into a 24cm/9.5″ pie dish and put in the fridge to set.
Black Bottom (ganache layer)
- Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
- Pour the ganache on top of the set pie crust, gently coaxing the chocolate mixture up the sides of the crust.
- Return to fridge to set.
Peanut Butter filling
- Place the cream cheese and sugar in a large mixing bowl and beat until smooth.
- Add in the peanut butter and keep beating until smooth and creamy.
- Pour onto pie crust and put in the fridge to set for at least 2 hours.
Topping
- Melt the dark chocolate in the microwave in 30 second bursts until smooth and glossy.
- Drizzle the chocolate over the top of the pie and crumble over a few pretzels.
- Top with a final pretzel and enjoy!