If you’re craving a dessert that checks all the boxes—crunchy, creamy, sweet, salty, and downright addictive—then you’re in for a treat. The Chocolate-Candy Pretzel Tart is a knockout recipe that brings together the satisfying crunch of pretzels, the melt-in-your-mouth magic of chocolate ganache, and the colorful burst of your favorite candy toppings. It’s everything you love about sweet and salty snacks baked into one decadent tart.
This recipe is more than just dessert—it’s a celebration. Whether you’re making it for Halloween, a birthday bash, or a cozy Friday night, it’s sure to steal the spotlight on your dessert table. And guess what? You don’t have to be a pastry chef to pull it off. With just a handful of pantry staples and a few fun mix-ins, you’ll have a gorgeous tart that tastes even better than it looks.
So grab your spatula, fire up the oven, and let’s dig into why this tart is totally worth obsessing over.
Chocolate-Candy Pretzel Tart: The Perfect Sweet and Salty Dessert
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A decadent dessert tart combining sweet chocolate, crunchy pretzels, and creamy filling for a perfect balance of salty and sweet flavors.
Ingredients
- 2 cups pretzels, crushed
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1/4 cup caramel sauce
- 1/4 tsp sea salt
- Assorted chocolate candies for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine crushed pretzels, melted butter, and sugar until well mixed.
- Press mixture into a tart pan to form the crust and bake for 10 minutes. Allow to cool completely.
- Heat heavy cream in a saucepan until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Pour chocolate filling into cooled pretzel crust and spread evenly.
- Drizzle caramel sauce over the top and sprinkle lightly with sea salt.
- Decorate with assorted chocolate candies.
- Refrigerate for at least 2 hours or until set before serving.
Notes
- For extra crunch, leave some pretzel pieces larger when crushing.
- Use dark chocolate for a richer flavor or milk chocolate for a sweeter tart.
- Best served chilled but can be kept at room temperature for up to 2 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Key Ingredients for Chocolate-Candy Pretzel Tart
The beauty of a Chocolate-Candy Pretzel Tart lies in its simplicity. You only need a handful of everyday ingredients to create a dessert that’s rich, gooey, and full of texture.
Mini Pretzel Twists
These are the base of your crust. Crushed pretzels bring that signature salty crunch that perfectly contrasts the smooth filling. For gluten-free needs, feel free to use GF pretzels—they hold up just as well.
Unsalted Butter
Melted butter binds the crushed pretzels into a cohesive, golden-baked crust. It also adds richness that balances the salt.
Dark Chocolate or Semi-Sweet Chocolate
Use high-quality chocolate—it’s the star of the filling. Go darker if you love intense cocoa flavor, or semi-sweet for a smoother, slightly sweeter bite.
Heavy Cream
Warm cream is what transforms chopped chocolate into a velvety ganache filling. It adds luxurious texture without overwhelming sweetness.
Egg and Vanilla Extract
The egg gives structure when baked, while vanilla adds warmth and aroma to the chocolate base.
Candy Toppings & Flaky Salt
M&Ms, peanut butter cups, crushed bars—you name it. Add a sprinkle of flaky sea salt for that gourmet touch.
Step-by-Step Instructions for Making Chocolate-Candy Pretzel Tart
Start by preheating your oven to 350°F (175°C). Toss mini pretzels into a food processor and blitz until they turn into fine crumbs. Measure out 1½ cups of crushed pretzels and mix them in a bowl with melted unsalted butter and a pinch of sea salt. Stir until everything’s coated and crumbly. Press the mixture firmly into a tart pan—either a classic round or a long rectangle—and bake for about 8–10 minutes. Let the crust cool while you move on to the dreamy filling.
Chop your dark chocolate and place it in a heat-safe bowl. In a small saucepan, warm the heavy cream over low heat until it just begins to bubble at the edges. Pour the hot cream over the chocolate and let it sit for a minute. Then stir slowly until a silky chocolate ganache forms. Add in a lightly beaten egg and a splash of vanilla extract, whisking until smooth.
Pour the ganache filling into your cooled pretzel crust and sprinkle your favorite candy toppings on top. Bake again for 20–25 minutes, just until the center sets. Let it cool, chill it in the fridge, and top with flaky salt before slicing. Sweet and salty perfection!
Essential Equipment for Chocolate-Candy Pretzel Tart
Making a Chocolate-Candy Pretzel Tart doesn’t require a high-tech kitchen. In fact, you probably have most of the tools already sitting in your cabinets. Still, a few must-haves will make the process smooth, mess-free, and dare we say—fun.
Food Processor or Blender
To crush pretzels into fine crumbs quickly, a food processor is your best friend. If you don’t have one, place pretzels in a zip-top bag and crush them with a rolling pin. Old school, but it works!
Mixing Bowls
You’ll need a couple of medium-sized bowls—one for the crust, one for the ganache filling. Bonus points if they’re microwave-safe for easy chocolate melting.
Tart Pan
A removable-bottom tart pan is ideal for presentation and easy slicing. Whether you go for a round or rectangular one, make sure it’s non-stick or lined for easy release.
Measuring Cups and Spoons
Precision matters in baking. Use dry measuring cups for pretzels and liquid ones for cream and vanilla.
Saucepan
For gently heating the heavy cream. Keep the heat low and steady to avoid scorching.
Spatula & Whisk
A rubber spatula helps with mixing and scraping, while a whisk ensures your ganache is smooth and glossy.
Essential Equipment for Chocolate-Candy Pretzel Tart
Making a Chocolate-Candy Pretzel Tart doesn’t require a high-tech kitchen. In fact, you probably have most of the tools already sitting in your cabinets. Still, a few must-haves will make the process smooth, mess-free, and dare we say—fun.
Food Processor or Blender
To crush pretzels into fine crumbs quickly, a food processor is your best friend. If you don’t have one, place pretzels in a zip-top bag and crush them with a rolling pin. Old school, but it works!
Mixing Bowls
You’ll need a couple of medium-sized bowls—one for the crust, one for the ganache filling. Bonus points if they’re microwave-safe for easy chocolate melting.
Tart Pan
A removable-bottom tart pan is ideal for presentation and easy slicing. Whether you go for a round or rectangular one, make sure it’s non-stick or lined for easy release.
Measuring Cups and Spoons
Precision matters in baking. Use dry measuring cups for pretzels and liquid ones for cream and vanilla.
Saucepan
For gently heating the heavy cream. Keep the heat low and steady to avoid scorching.
Spatula & Whisk
A rubber spatula helps with mixing and scraping, while a whisk ensures your ganache is smooth and glossy.
Frequently Asked Questions About Chocolate-Candy Pretzel Tart
You’ve got questions—understandably! Whether it’s your first time making a tart or you’re looking to switch things up, here are answers to the most common questions people ask about Chocolate-Candy Pretzel Tarts.
Can I make this tart gluten-free?
Yes, totally! Just swap the regular pretzels for a gluten-free variety. Many brands now make crunchy GF pretzels that work perfectly in the crust. The texture holds up great, and you won’t even notice the difference.
Can I use milk or white chocolate instead of dark?
Absolutely. If you prefer a sweeter filling, milk chocolate is a delicious alternative. White chocolate also works, though it tends to be a bit thicker. Just make sure to reduce the added sugar, since these options are naturally sweeter.
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