Peanut Butter Truffle Tart

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.

Nutrition Information Per Serving: Calories 520 Calories from Fat 270 % Daily Value Total Fat 30g 46% Saturated 13g 67% Trans Fat 1 1/2g Cholesterol 20mg 7% Sodium 240mg 10% Total Carbohydrate 54g 18% Dietary Fiber 4g 15% Sugars 36g Protein 8g Vitamin A 4% Vitamin C 0% Calcium 4% Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 5 Fat Carbohydrate Choices: 3 1/2