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Category: Tarts
Prep Time: Cook Time: Total Time:
1 (18 oz) roll 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) semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts or 1 pkg (2 oz) nut topping
Heat oven to 350. 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. 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 refrigerator.
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PEANUT BUTTER TRUFFLE TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 (18 oz) roll 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) semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts or 1 pkg (2 oz) nut topping
Heat oven to 350. 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. 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 refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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