Cinnamon-Caramel Peanut Butter Tart

• 2-1/2 cups crushed peanut butter-filled sandwich cookies (about 27 cookies)
• 1/4 cup butter, melted
• 2/3 cup peanut butter chips
• 1/2 cup creamy peanut butter
• 2/3 cup fat-free caramel ice cream topping
• 1/2 teaspoon ground cinnamon
• 1-1/4 cups heavy whipping cream
• Sweetened whipped cream and chopped peanuts

1. Preheat oven to 325u0b0. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 7-9 minutes or until edges are lightly browned. Cool on a wire rack.
2. In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90u0b0), about 25-30 minutes.
3. In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight.
4. Serve with sweetened whipped cream; sprinkle with peanuts.

peanut butter, butter, peanut butter, peanut butter, caramel ice cream topping, ground cinnamon, heavy whipping cream, cream

Taken from www.tasteofhome.com/recipes/cinnamon-caramel-peanut-butter-tart/ (may not work)