Peanut Butter Truffle Tart Prep Time: 25 min ; Start to Finish: 3 hr 25 min | | Makes: 16 servings Peanut butter and chocolate lovers have found a new favorite! |
| 1 | roll (18 oz) Pillsbury® refrigerated peanut butter cookies | 6 | Nature Valley® peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crushed (1 heaping cup)* | 2 | bags (12 oz each) Hershey®'s semi-sweet chocolate chips (4 cups) | 1 | cup whipping cream | 1/2 | cup crunchy peanut butter | 1/3 | cup chopped peanuts or 1 package (2 oz) nut topping |
| 1. | Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. Press dough in bottom and up side of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan. Bake 12 to 17 minutes or until light golden brown. | 2. | With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown. Press down crust again with spoon. Cool 3 minutes. | 3. | Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute. Stir; microwave 1 to 2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth. In small microwavable bowl, microwave peanut butter on High 1 minute or until melted; stir. | 4. | Spread warm peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Sprinkle peanuts evenly over top. Refrigerate at least 2 hours or until serving time. For easier cutting, let tart stand at room temperature 15 minutes before serving. Store in refrigerator. | | | High Altitude (3500-6500 ft): No change. Note: *To easily crush granola bars, do not unwrap; use rolling pin to crush bars. | |