Dark Chocolate Ganache Pretzel Tart

This recipe is so easy and delicious, and it's done in no time! You combine the ingredients for the crust, then you bake the crust, cool the crust while you're making the ganache filling, pour the ganache into the cooled crust, and then into the fridge it goes.

A slice of chocolate heaven!

Dark Chocolate Ganache Pretzel Tart

ABC - Hot Buttered Soft Pretzels

If memory serves me right, my first (and only) pretzel was from the local mall a few years back. It was pretty decent. Soft, with a slightly chewy interior and a light crisp on the outside. When I saw that King Arthur Flour had a recipe for Soft Pretzels, I knew I had to try it.

Clockwise starting at the upper left corner: Cinnamon-Sugar, Sea Salt, Cinnamon-Sugar, Poppy Seed/Sea Salt

A survey among the ABC bakers, resulted in the following... In the year 2014, we'll continue to bake from the King Arthur Flour website! The 2013 KAF recipes were such a big hit, that we'd like to continue the KAF fun for one more year. So, if you are a KAF fan or just like to bake (and don't want to purchase a book), come join us! :o)

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.