Peanut butter and chocolate lovers have found a new favorite!
Bake-Off® Contest 42, 2006
Laura Stensberg
Marshfield, Wisconsin
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1
-
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
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6
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Nature Valley™ peanut butter crunchy granola bars (3 pouches from 8.9-oz box), crushed (1 heaping cup)*
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2
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bags (12 oz each) semisweet chocolate chips (4 cups)
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1
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cup whipping cream
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1/2
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cup crunchy peanut butter
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1/3
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cup chopped peanuts or 1 package (2 oz) nut topping
Steps
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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.
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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
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 270
% Daily Value
- Total Fat
- 30g
- 46%
-
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1g
- Cholesterol
- 20mg
- 7%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 51g
- 17%
-
- Dietary Fiber
- 3g
- 14%
- Sugars
- 35g
- Protein
- 8g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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