Peanut Butter Truffle Tart |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This was the $10,000 winner in the Weekends Made Special category. It was submitted by Laura Stensberg from Marshfield, Wi. for the Bake-Off 42(Orlando, 2006). She also won a GE Profile Oven with Convection . Cooling time at least 2 hours or longer. Ingredients:
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 |
1/2 cup crunchy peanut butter |
1/3 cup chopped peanuts or 1/3 cup other chopped nuts |
Directions:
1. Heat oven to 350ºF.
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.
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