Peanut Butter Truffle Tart

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 (18 ounce) roll pillsbury refrigerated peanut butter cookie dough
• 6 nature valley peanut butter crunch granola bars (3 pouches from 8.9 oz box)
• 4 ounces hershey's semi-sweet chocolate chips
• 1 cup whipping cream
• 1/2 cup crunchy peanut butter
• 1/3 cup chopped peanuts or 1/3 cup other chopped nuts

Recipe

• 1 heat oven to 350ºf.
• 2 in large bowl, break up cookie dough.
• 3 stir or knead in crushed granola bars until well mixed.
• 4 press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
• 5 bake 12-17 minutes or until light golden brown.
• 6 with back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
• 7 press down crust again with spoon.
• 8 cool 3 minutes.
• 9 meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on high 1 minute.
• 10 stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
• 11 in small microwavable bowl, microwave peanut butter on high 1 minute or until melted; stir.
• 12 spread warm peanut butter in bottom of crust.
• 13 pour chocolate mixture over peanut butter mixture.
• 14 sprinkle peanuts evenly over top.
• 15 refrigerate at least 2 hours or until serving time.
• 16 for easier cutting, let tart stand at room temperature 15 minute before serving.
• 17 store in refrigerator.
• 18 enjoy!
• 19 note:* to crush granola bars easily, do not unwrap; use rolling pin to crush bars.