Peanut Butter Truffle Tart
1 roll (18 oz) Pillsbury® refrigerated peanut butter cookies
6 Nature Valley® peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crushed (1 heaping cup)*
2 bags (12 oz each) Hershey®’s semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
1/3 cup chopped peanuts or 1 package (2 oz) nut topping
Heat oven to 350°F. In 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.