- 1 (16.5 ounce) roll 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
- 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.