1 1/2 C pretzels
2/3 C unsalted butter, melted
1 1/3 C sugar
1/3 C water
1 1/4 C heavy cream
1 C roasted, salted peanuts
1/3 C crème fraiche
1 1/4 C creamy peanut butter
1 8 oz. cream cheese
1 C heavy cream
1/2 C sugar
1/2 tsp vanilla extract
1/4 tsp sea salt
whipped cream, optional
Preheat oven to 350 F degrees.
Pulse pretzels in a food processor until semi-finely ground, or chop by hand.
Drizzle in melted butter until coarse mixture comes together.
Turn out into a 9 or 10 inch pie plate. Firmly press to form a packed crust.
Bake for 8-10 minutes, or until dry and set. Set aside.
In a medium saucepan, over medium heat, cook 1 1/3 C sugar and water.
Cook for 10 minutes, stirring frequently, or until mixture is a dark, amber color.
Remove from heat. Slowly and carefully, add heavy cream.
Return to heat and bring to a boil, stirring continuously, until smooth again.
Pour into a bowl and stir in crème fraiche.
Refrigerate 35-45 minutes, or until chilled. Mix in peanuts.
In a large bowl or mixer, beat peanut butter and cream cheese, on medium-high speed, until pale, fluffy and smooth.
Gradually add sugar, vanilla extract, and sea salt. Beat until fully incorporated.
In a separate, medium bowl, beat heavy cream until soft, medium-stiff peaks form.
Fold 1/3 C peanut butter mixture into heavy cream.
Repeat with remaining peanut butter, in 1/3 C increments.
Pour caramel sauce evenly layer over crust.
Smooth peanut butter mixture over caramel sauce, making sure to not blend.
Refrigerate 30-40 minutes, or until set.
Garnish with whipped cream, if desired.