Chocolate Stout Pudding Tart with Bailey's Caramel
Pretzel Crust:
3 cups pretzels
1 tablespoon butter
2 tablespoons sugar

Chocolate Stout Pudding:
1/3 cup cocoa powder, sifted
1/3 cup sugar
2 tablespoons cornstarch
3/4 cups milk
3/4 cups stout
1/2 cup heavy cream
4 ounces dark chocolate chips
1 teaspoon vanilla extract

Bailey's Caramel
1 cup sugar
1 tablespoon butter
1 shot Bailey's
1/2 cup heavy cream

Pretzel Crust:  Preheat the oven to 350 degrees F.  In a small food processor, grind the pretzels until it is a flour-like consistency.  Add the butter and sugar and process until a dough forms.  Press the crust into each of the 6 tartlet shells.  Bake for 8-10 minutes.

Chocolate Stout Pudding:  In a large saucepan, whisk cocoa powder, sugar, and cornstarch until blended.  Add milk, stout, and heavy cream.  Whisk until fully combined.  Cook over medium heat for 3-5 minutes, until the pudding begins to thicken.  Add the dark chocolate chips and stir until the chocolate is fully melted and the pudding is thick.  Remove from heat and add the vanilla, stirring well.  Pour into the crusts and refrigerate, covered with plastic wrap to avoid skin from forming.

Bailey's Caramel:  In a heavy-bottomed saucepan, combine sugar and butter.  Let the sugar caramelize until it is golden brown and add the Baileys and heavy cream.  Continue to cook on low until the caramel becomes fully incorporated again.  Store in an airtight container unrefrigerated until ready to serve.  The caramel will thicken as it cools so to drizzle, you may need to heat slightly again.
Drizzle over the pudding tarts evenly.