Peanut Butter-Candy Tart

• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz. box)
• 12 cup powdered sugar
• 12 cup creamy peanut butter
• 2 -3 tablespoons milk
• 3 (2 1/8 ounce) chocolate-covered caramel & peanut nougat bars
• 2 tablespoons chocolate fudge topping, heated
• 2 tablespoons caramel topping, heated

1. Heat oven to 450.
2. Remove pie crust from pouch; unroll on ungreased large cookie sheet.
3. If desired, flute edge.
4. Generously prick with fork.
5. Bake 8 to 10 minutes or until lightly browned.
6. Cool completely, about 15 minutes.
7. Meanwhile, in small bowl, mix powdered sugar, peanut butter and enough milk until smooth and desired spreading consistency.
8. Spread peanut butter mixture over cooled baked crust.
9. Sprinkle evenly with chopped candy, drizzle with chocolate and caramel topping.
10. Cut into wedges to serve.

crust, powdered sugar, peanut butter, milk, chocolatecovered caramel peanut nougat bars, chocolate fudge topping, caramel topping

Taken from www.food.com/recipe/peanut-butter-candy-tart-166711 (may not work)