Name: Cinnamon-Caramel Peanut Butter Tart
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2-1/2 cups crushed peanut butter-filled sandwich cookies (about 27 cookies) -; 1/4 cup butter, melted -; Filling: -; 2/3 cup peanut butter chips -; 1/2 cup creamy peanut butter -; 2/3 cup fat-free caramel ice cream topping -; 1/2 teaspoon ground cinnamon -; 1-1/4 cups heavy whipping cream -; Sweetened whipped cream and chopped peanuts -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon-Caramel Peanut Butter Tart

1. 2-1/2 cups crushed peanut butter-filled sandwich cookies (about 27 cookies) -

2. 1/4 cup butter, melted -

3. Filling: -

4. 2/3 cup peanut butter chips -

5. 1/2 cup creamy peanut butter -

6. 2/3 cup fat-free caramel ice cream topping -

7. 1/2 teaspoon ground cinnamon -

8. 1-1/4 cups heavy whipping cream -

9. Sweetened whipped cream and chopped peanuts -

How to cook deliciously - Cinnamon-Caramel Peanut Butter Tart

1. Stage

Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom. Bake until edge is lightly browned, 7-9 minutes. Cool on a wire rack.

2. Stage

In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), 25-30 minutes.

3. Stage

In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight.

4. Stage

Serve with sweetened whipped cream; sprinkle with peanuts.