Peanut Butter Truffle Tart
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat oven to 350 degrees F
2
In large bowl, break up cookie dough
3
Stir or knead in crushed granola bars until well mixed
4
Press dough in bottom and up side of ungreased 10-inch tart pan with removable bottom or 13 x 9-inch pan
5
Bake 12 to 17 minutes or until light golden brown
6
With back of spoon, press down crust on bottom and side; bake 3 to 5 minutes longer or until deep golden brown
7
Press down crust again with spoon
8
Cool 3 minutes
9
Meanwhile, in large microwavable bowl, microwave chocolate chips and whipping cream on High 1 minute
10
Stir; microwave 1 to 2 minutes longer, stirring every 30 seconds to prevent chocolate from burning, until completely melted and smooth
11
In small microwavable bowl, microwave peanut butter on High 1 minute or until melted; stir
12
Spread warm peanut butter in bottom of crust
13
Pour chocolate mixture over peanut butter mixture
14
Sprinkle peanuts evenly over top
15
Refrigerate at least 2 hours or until serving time
16
For easier cutting, let tart stand at room temperature 15 minutes before serving
17
Store in refrigerator