Chocolate Banana Peanut Butter Pretzel Galette

Ingredients

Crust:

1 ¼ cups AP flour

½ tsp salt

1 tbs sugar

1 stick unsalted butter, cold and diced

4-5 tbs ice cold water

Filling:

8 ounces dark chocolate chopped

2 bananas cut in half lengthwise 

1 egg, whisked (for egg wash) 

turbinado sugar

Topping:

1/4 cup peanut butter, slightly melted

1/4 cup crushed pretzels 

PREP TIME: 45 MINUTES | COOK TIME: 25-30 MINUTES | SERVINGS: 6-8

1. For crust- in a food processor, pulse the flour, sugar and salt until combined. Add butter. Pulse until mixture looks like fine breadcrumbs.

2. Pour into a very cold mixing bowl. (I place my bowl in freezer for 15 minutes before using) add 4 tbs of ice cold water to mixture and mix with your hands. Working as quickly as you can. Add another tbs of water if it seems too dry. Knead dough until it comes together and is smooth.

3. Form into a round ball and wrap in plastic wrap. Chill in refrigerator for 30 minutes.

4. While dough is chilling, preheat the oven to 400 and prep the filling. Chop the chocolate and slice the bananas.

5. Once dough is chilled roll out onto lightly floured surface. Roll out to about 10-12 inches in diameter. Transfer to baking sheet.

6. Place the chocolate into center of dough, leaving about an inch or so around the edge. Top with the sliced bananas. Gently fold the edges of the dough over the chocolate and bananas, pinching together any open areas.

7. Brush the dough with the egg wash and sprinkle with turbinado sugar. Bake for 25-30 or until golden brown. Let cool slightly.

8. Drizzle the peanut butter over top and add the crushed pretzels. Serve with vanilla ice cream.

   Enjoy y’all!