INGREDIENTS
CRUST:
1 1/4 cups of salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup of brown sugar
FILLING:
1/2 cup cream cheese, softened
1/3 cup soft peanut butter
1/4 cup of brown sugar
1/2 cup 35% whipped cream, whipped
CHOCOLATE WHIPPED CREAM:
3/4 cup of chopped dark chocolate.
2 cups 35% whipped cream.
Chocolate shavings, optional
ADDRESSES
For the crust: Press the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a whisk until smooth. Stir in the whipped cream. Place the filling in the pie shell, cover and return to the refrigerator.
For the chocolate whipped cream: Place the chocolate and whipped cream on top of a double boiler over medium heat. Beat it until it melts. Cover and refrigerate for 2 hours. Once cooled, whip the chocolate cream with a mixer until thick and spreadable (do not mix too much).
Cover the cake with the chocolate whipped cream. Garnish with chocolate shavings if used. Serve the cake immediately or refrigerate it for another 2 hours.
Enjoy!