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.
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Units: US | Metric
- 1Heat oven to 350ºF.
- 2In large bowl, break up cookie dough.
- 3Stir or knead in crushed granola bars until well mixed.
- 4Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom or 13x9-inch pan.
- 5Bake 12-17 minutes or until light golden brown.
- 6With back of spoon, press down crust on bottom and sides; bake 3-5 minutes longer or until golden brown.
- 7Press down crust again with spoon.
- 8Cool 3 minutes.
- 9Meanwhile, in large microwavable, bowl, microwave chocolate chips and whipping cream on HIGH 1 minute.
- 10Stir; microwave 1-2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until chocolate is completely melted and smooth.
- 11In small microwavable bowl, microwave peanut butter on HIGH 1 minute or until melted; stir.
- 12Spread warm peanut butter in bottom of crust.
- 13Pour chocolate mixture over peanut butter mixture.
- 14Sprinkle peanuts evenly over top.
- 15Refrigerate at least 2 hours or until serving time.
- 16For easier cutting, let tart stand at room temperature 15 minute before serving.
- 17Store in refrigerator.
- 19NOTE:* To crush granola bars easily, do not unwrap; use rolling pin to crush bars.
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Nutritional Facts for Peanut Butter Truffle Tart
Serving Size: 1 (65 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 296.0
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 7.3 g
- Cholesterol 28.9 mg
- Sodium 172.7 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 1.6 g
- Sugars 4.6 g
- Protein 5.9 g
The following items or measurements are not included:
Nature Valley peanut butter crunch granola bars