Bake-Off® Contest 42, 2006
Marshfield, Wisconsin

Peanut Butter Truffle Tart

Peanut butter and chocolate lovers have found a new favorite!

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  • prep time 25 min
  • total time 3 hr 0 min
  • ingredients 6
  • servings 16
 

Ingredients

1
roll (16.5 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) semisweet 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in crushed granola bars until well mixed. In 10-inch tart pan with removable bottom or 13x9-inch pan, press dough in bottom and up side. Bake 12 to 17 minutes or until light golden brown.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
13g,
13%
Trans Fat
1g
1%
),
Cholesterol
20mg
20%;
Sodium
240mg
240%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
35g
35%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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