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Snickerdoodle Pecan Pretzel Tart


  • 1 6-ounce packages liveGfree Snickerdoodle Soft Baked Cookies
  • 1/2 cup Specially Selected 100% Pure Maple Syrup
  • 1/4 cup SimplyNature Organic Light Brown Sugar
  • 2 Goldhen Large Eggs
  • 1 tablespoon Countryside Creamery Unsalted Butter
  • 1 teaspoon Stonemill Essentials Pure Vanilla
  • 1/8 teaspoon Stonemill Essentials Iodized Salt
  • 2 cups Southern Grove Pecan Halves
  • 1/2 cup coarsely crushed liveGfree Gluten Free Pretzel Sticks


  • Preheat oven to 350 degrees.
  • Place cookies in the container of a food processor or blender; pulse until fully crumbled.
  • Press crumbs into a 14-inch rectangular tart pan with a removable bottom, or a 9-inch round tart with a removable bottom.
  • Place tart pan on a baking sheet and bake for 8 minutes. Allow to cool slightly.
  • Meanwhile, boil maple syrup in a small saucepan for 3-4 minutes or until reduced by a third. Syrup should measure 1/3 cup. Allow to cool slightly.
  • Combine brown sugar, eggs, melted butter, vanilla, salt, and cooled maple syrup in a medium bowl. Stir in pecan halves.
  • Pour mixture over cookie crust, reserving about a cup of liquid.
  • Sprinkle crushed pretzels down center of pecan mixture. Pour reserved cup filling liquid on top of pretzels.
  • Bake at 350 degrees for 25-30 minutes or until middle is set and doesn't jiggle when moved.
  • Allow tart to cool fully before cutting.