Chocolate-Candy Pretzel Tart

Name: Chocolate-Candy Pretzel Tart
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 5 oz. (about 4 cups) plus 1/4 cup mini salted pretzels, divided; 5 graham crackers; 1/2 c. (1 stick) unsalted butter, melted; 1 c. heavy cream; 8 oz. bittersweet chocolate, finely chopped; 6 fun-size candy bars (such as Twix, Snickers, Kit Kat), cut into pieces; 3 tbsp. M&M’s; Flaky salt, for serving

Get ready for a sugar rush!

By Joy ChoPublished: Oct 6, 2022

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chocolate candy pretzel tart sliced into wedges with a knife

Mike Garten

Yields:

8 serving(s)

Total Time:

30 mins

Cal/Serv:

598

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Use some of your Halloween leftovers to top off this easy-to-assemble, scary-good chocolate ganache tart. The salted-pretzel crust brings balance to every bite.

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Ingredients

5 oz.
(about 4 cups) plus 1/4 cup mini salted pretzels, divided
5
graham crackers
1/2 cup
(1 stick) unsalted butter, melted
1 cup
heavy cream
8 oz.
bittersweet chocolate, finely chopped
6
fun-size candy bars (such as Twix, Snickers, Kit Kat), cut into pieces
3 Tbsp.
M&M’s
Flaky salt, for serving

Directions

1. Step 1Heat oven to 375°F. In food processor, pulse 5 oz pretzels along with graham crackers into fine crumbs. Add melted
  butter and pulse to combine.
2. Step 2Transfer mixture to 9-inch tart pan with removable bottom and evenly press into bottom and up sides. Bake until set and nutty-smelling, 8 to 10 minutes. Let cool.
3. Step 3Meanwhile, heat cream in small saucepan on medium, whisking occasionally, until just bubbling at edges. Place chopped chocolate in medium bowl and pour hot heavy cream on top; let sit 5 min.
4. Step 4Whisk until melted and smooth, then pour into cooled tart shell. Refrigerate 10 minutes, then top with candy, remaining 1/4 cup pretzels, and a pinch of flaky salt. Refrigerate until set, at least 2 hours.