Peanut Butter Truffle Tart

• 1 (18 ounce) roll pillsbury refrigerated peanut butter cookie dough
• 6 Nature Valley peanut butter crunch granola bars (3 pouches from 8.9 oz box)
• 4 ounces Hershey's semi-sweet chocolate chips
• 1 cup whipping cream
• 12 cup crunchy peanut butter
• 13 cup chopped peanuts or 13 cup other chopped nuts

1. Heat oven to 350 degrees F.
2. In large bowl, break up cookie dough.
3. Stir or knead in crushed granola bars until well mixed.
4. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
5. Bake 12-17 minutes or until light golden brown.
6. With back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
7. Press down crust again with spoon.
8. Cool 3 minutes.
9. Meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on HIGH 1 minute.
10. Stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
11. In small microwavable bowl, microwave peanut butter on HIGH 1 minute or until melted; stir.
12. Spread warm peanut butter in bottom of crust.
13. Pour chocolate mixture over peanut butter mixture.
14. Sprinkle peanuts evenly over top.
15. Refrigerate at least 2 hours or until serving time.
16. For easier cutting, let tart stand at room temperature 15 minute before serving.
17. Store in refrigerator.
18. Enjoy!
19. NOTE:* To crush granola bars easily, do not unwrap; use rolling pin to crush bars.

roll, valley peanut butter, chocolate chips, whipping cream, crunchy peanut butter, peanuts

Taken from www.food.com/recipe/peanut-butter-truffle-tart-161267 (may not work)