Peanut Butter Truffle Tart
CDKitchen https://www.cdkitchen.com
Serves/Makes: 16 | Ready In: 2-5 hrs
Ingredients:
1 roll (18 ounce size) refrigerated peanut butter cookie dough
6 peanut butter granola bars, crushed
2 bags (12 ounce size) semi-sweet chocolate chips
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts
Directions:
Heat oven to 350 F.
In a 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/197/Peanut-Butter-Truffle-Tart80810.shtml
Recipe ID: 51594
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