Chocolate and Pretzel Tart
8 whole graham cracker sheets
3 cups salted mini pretzels
7 tablespoons butter melted
12 ounces semisweet chocolate chips
3/4 cup heavy cream whipping
2 tablespoons orange liqueur
14 chocolate-covered mini pretzels
Coat a 14 x 4 x 1-inch rectangular tart pan with a removable bottom with cooking spray.
In a food processor, grind graham crackers and plain pretzels until you have fine crumbs. With machine running, add melted butter. Process just until combined. Press mixture into bottom and sides of tart pan. Chill at least 1 hour.
In a heavy-bottomed saucepan, combine chocolate chips, cream, and liqueur. Heat over low heat until chocolate is melted. Stir until smooth. Set aside for 15 minutes.
Pour chocolate mixture over chilled crust. Chill for at least 2 hours or overnight, until completely set.
Right before serving, arrange chocolate-covered pretzels in 2 rows on top of tart.