graham cracker crumbs
35% whipping cream
Pulse pretzels in food processor until ground. Toss 1 cup pretzel crumbs with graham cracker crumbs, sugar and salt. Add melted butter and toss until coated. Press into a 9 inch tart pan with a removable bottom. Place on baking sheet and bake for 10-12 mins or until golden around the edges. Cool completely. Set aside 10 bubble pieces. Chop remaining chocolate and place in heatproof bowl. Pour cream into a small saucepan and heat over medium heat until steaming. Pour cream over chocolate. Let stand 3 minutes. Whisk until smooth. Pour chocolate mix into tart pan. Garnish with reserved bubble pieces. Chill for 4 hours or until set.
Garnish with fresh fruit
Delicious when garnished with fresh fruit.
Add peacans to the garnish for a seasonal treat!