Ingredients:

2 cups pretzel sticks, coarsely ground (crust)

1/4 cup brown sugar (crust)

1 1/2 stick (3/4 cup) unsalted butter, melted (crust)

1 (8 oz.) package cream cheese, room temperature (filling)

1 cup creamy peanut butter (filling)

1 cup powdered sugar / icing sugar (filling)

1 cup heavy cream / whipping cream (filling)

1 teaspoon vanilla extract (filling)

1/4 teaspoon kosher salt (filling)

1/2 cup semisweet chocolate chips (topping)

1/2 cup heavy cream / whipping cream (topping)

Directions:

1. Preheat oven to 350º F. Pulse ground pretzels with melted butter and brown sugar until combined. Then transfer them to a 9-inch pie dish. Use your fingers to press the pretzel crust firmly into the bottom and sides of the dish. Place pie dish in oven. Bake for 10-12 minutes, or until light brown. Let cool completely.

2. To make filling. In a large bowl or mixer, beat your peanut butter and cream cheese together until smooth. Pour in the sugar, salt and vanilla extract and beat to combine. In a separate bowl, beat heavy cream until stiff peaks form. Fold in 1/4 cup whipped cream into peanut butter mixture, then gradually fold in remaining whipped cream. Take a rubber spatula and smooth the whipped peanut butter mixture into your cooled pretzel crust. Cover with plastic wrap and refrigerate.

3. To make chocolate topping. Place chocolate chips and heavy cream in a glass, microwavable bowl. Microwave for 20-second intervals, stirring in between, until chocolate is completely melted and mixture is smooth.

4. Let cool and spread over peanut butter pie, then refrigerate at least 15 minutes before serving.

Bon Appetit!