Oreos and pretzels help make up an excellent pie crust on this delicious dessert.
Measure the pretzels by stacking them in a 1-cup measuring cup, using slight pressure from your palm to fill the cup.
6 chocolate sandwich cookies, such as Oreos®
2 cups mini pretzel twists
6 tablespoons butter, melted
1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®
1 (4-ounce) good-quality milk chocolate bar, such as Ghiradelli®
1 cup heavy cream
whipped cream, optional for garnish
additional mini pretzel twists for optional garnish
1. Preheat oven to 350˚F.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.
3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
5. Slice and serve plain or with whipped cream and pretzels.
This recipe is from Susie Fishbein’s latest cookbook, Kosher By Design Teens and 20-Somethings.