Peanut Butter Truffle Tart

16 servings
Preheat oven to 350

For the crust
16.5 oz refrigerated peanut butter cookie dough
6 peanut butter crunchy granola bars crushed (1 heaping cup)

Knead together until well mixed. Press Dough in bottom and up side of ungreased 10 in tart pan or 13 x 9 in pan. Bake for 12-17 min. or until light golden brown.
With back of spoon press down crust on bottom and side, bake 3-5 min longer or until deep golden brown. Press down crust again then cool for 3 min.

Filling

2 bags of semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter

Topping
1/2 cup chopped peanuts or 1 package (2 oz) nut topping

In a large microwavable bowl, microwave chocolate chips and whipped cream on high for 1 min. Stir then microwave 1-2 min longer stirring every 30 sec to prevent chocolate from burning. Do this until completely melted and smooth. In a small bowl microwave the crunchy peanut butter for 1 min or until melted. Stir.

Spread war peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Pour nut topping evenly of the top

Cool in refrigerator for 2 hours before serving.
Laura Stensberg for Pilsbury Bake Off Winners

This is super easy and very rich be sure to have lots of milk!