Ingredients Jump to Instructions ↓

  1. 1 roll (16 1/2 oz) Pillsbury(r) Create 'n Bake(r) refrigerated sugar cookies

  2. 1/3 cup Fisher(r) Dry Roasted Peanuts

  3. 1/3 cup SMUCKER'S(r) Caramel Ice Cream Topping

  4. 1/4 cup JIF(r) Creamy Peanut Butter

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 cup peanut butter chips

  7. 1/4 cup white vanilla baking chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan . (If dough is sticky, use floured fingers.) Bake 17 to 22 minutes or until light golden brown. Meanwhile, place peanuts in resealable food storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside. In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well. Drizzle mixture evenly over partially baked crust . Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts. Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes. Run sharp knife carefully around edge of tart to loosen; remove side of pan. To serve, cut tart into wedges. Store tightly covered at room temperature. High altitude (3500-6500 ft): No change. Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A. (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company (r)JIF is a trademark of The J.M. Smucker Company Total Time: 2 hours 5 minutes


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