Delaney and I want to make this treat

Nutty Caramel Cookie Tart

Luscious layers of cookie, caramel and peanut butter stack up to a mouth-watering treat.






INGREDIENTS
1
roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/3
cup Fisher® Dry Roasted Peanuts
1/3
cup SMUCKER'S® Caramel Ice Cream Topping
1/4
cup JIF® Creamy Peanut Butter
1/2
teaspoon ground cinnamon
1/2
cup peanut butter chips
1/4
cup white vanilla baking chips
DIRECTIONS
1.
Heat oven to 350°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.
2.
Meanwhile, place peanuts in resealable food-storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.
3.
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.
4.
Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.
5.
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.