1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
6 Nat Valley peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crush (1 heaping cup)
2 bags (12 oz each) semisweet 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
Heat oven to 350°F. In large bowl, break up
cookie dough. Stir or knead in crushed granola
bars until well mixed. In 10-inch tart pan with
removable bottom or 13x9-inch pan, press dough in
bottom and up side. Bake 12 to 17 minutes or
until light golden brown.
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.
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
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
---To easily crush granola bars, do not unwrap;
use rolling pin to crush bars.
0 Out of 5 from
You can add this Peanut Butter Truffle Tart recipe to your own private DesktopCookbook.