Reese's Peanut Butter and Chocolate Pretzel Crust Pie

The last time I got together with my friends from the Holiday Food Party Bloggers, we were baking up patriotic treats for the the 4th of July.  I don't know where the past four months have disappeared but I'm excited to be reuniting with them to make Halloween goodies.  Our group always knew we couldn't pass up such a fun, sweets intensive holiday and we've been brainstorming for a while now.

For me, Halloween means candy and candy means peanut butter candy.  A little chocolate is good, too!  And since I love all things salty and sweet together, I decided to go all out and make a tart with a sweet and salty pretzel crust and peanut butter and chocolate filling.  Definitely decadent and totally worth it.  I still remember our first taste of it.  I cut a slice, put it on a plate with two forks and Brian and I sat on the couch to taste test it.  There was moaning involved.  We finished the whole thing in a weekend.  We fought over the last piece.  And we will look for any excuse to make it again.  Enjoy!

Ingredients

Crust:
1 Cup all purpose flour
1 Stick, unsalted butter, chilled and cut into 1" pieces
1 Cup crushed pretzels
1/4 Cup sugar
1/4 Cup ice water
1/4 Teaspoon salt

Filling:
8 oz. Cream cheese, at room temperature
1 Cup peanut butter
1/2 Cup sugar
1 Teaspoon vanilla
1/4 Teaspoon salt
4 oz. Prepared whipped topping (I used Cool Whip)
1/2 Cup semi-sweet chocolate chips
1 Small package (approx. 1.5 oz.) Reese's Pieces candies

To make the crust, combine the butter, flour, pretzels, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

When the dough is ready, roll it out, on a well floured surface, to about a 10" circle and place it in a 9" tart pan.  Prick the bottom of the tart a few times with the tines of a fork and bake in a pre-heated 350 degree oven for approximately 45 minutes or until the crust is a light golden brown.  Allow to cool completely.

Make the filling by adding the cream cheese, peanut butter, sugar, salt and vanilla to a bowl and mixing until completely combined and smooth.  Fold in the whipped topping and pour the mixture into the cooled tart shell.  Add the chocolate chips to a small bowl and microwave for about a minute until they are completely melted.  Stir and allow to cool slightly.  Pour the cooled chocolate over the peanut butter mixture and swirl using a butter knife.  Chop the candies and sprinkle over the top of the pie.  Makes approximately 8 servings.

Be sure to check out all the other Halloween deliciousness our group has put together

1. Butterfinger Bark from Jen's Favorite Cookies
2. Chocolate Pumpkin Spice Cut-Out Cookies from Created by Diane
3. Chocolate Crepes with Pumpkin Butter Filling and Spiced Maple Pecan Syrup from Pineapple and Coconut
4. Vampire Delight Martini from Magnolia Days
5. Pumpkin Spice Kiss Cookie Cups from Chocolate Moosey
6. Rice Krispie Candy Corn from That Skinny Chick Can Bake
7. Chocolate Peanut Butter Halloween Puppy Chow from The Messy Baker
8. Homemade Sour Patch Kids from What Smells So Good
9. Reese's PB&C Pretzel Crust Pie from Hungry Couple
10. Chocolate Pumpkin Layer Cake from Gotta Get Baked
11. Pumpkin Rice Krispie Treats from Girl in the Little Red Kitchen
12. Pumpkin Cheesecake Swirl Brownies from Crumb Blog
13. Pumpkin Pie Fudge from Juanita's Cocina