There’s nothing like the combination of sweet and salty. That’s what you get when you make this gluten free pretzel pie crust. Fill it with something sweet such as chocolate ganache or equally sweet and salty such as salted caramel or sweetened peanut butter filling (of course adding chocolate ganache as well!)
This one of a kind gluten free pretzel pie crust recipe is special. Number one, it contains two-thirds of the butter most recipes call for. What does that do? It makes it crunchier. However, I provide you with the amount of butter to use for a softer crust. Number two, it calls for both white and brown sugar. Why? If you’ve ever had a chewy cookie using both sugars, you’ll under why. It’s all about texture and flavor.
Check out how crunchy this recipe using the least amount of butter. I filled this one with peanut butter and chocolate fillings. Keep scrolling down to get the crust recipe. Join now to get the Gluten Free Peanut Butter (or Caramel) Tart Recipe.
Snyder’s of Hanover Pretzel Ingredients:
Cornstarch, potato starch, tapioca starch, palm oil, dextrose, cellulose gum, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, mono-calcium phosphate), salt, citric acid, yeast, soy lecithin, soda. Contains Soy.
*Make it super crunchy by using only 8 tablespoons butter as in shown in the video or add up to 12 tablespoons to make it chewy easy to cut.
**I tried using a marble rolling pin with the pretzels inside the bag, but the pretzels just into the bag and make a mess. So, I opted to use my small food processor on chop. You can grind them until they are crumbs if you want the crust to turn out more like a graham cracker crust, which stays together when cutting a piece of pie. However, leaving them chunky lets people know what they’re eating and makes for a better presentation.)
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