Heat oven to 350. In a large bowl, break up a 16 oz roll of refrigerated peanut butter cookie dough. Stir, then knead in 6 crunchy peanut butter granola bars, crushed, ( a heaping cupful) until well mixed. Press dough into bottom and sides of an ungreased 10" tart pan with a removable bottom, or a 9x13 pan. Bake for 12-17 minutes, til light golden brown.
With the back of a spoon, press down on the crust all over, then bake 3-5 mnutes until deep golden brown. Press down again with spoon, then cool 3 minutes.
In a large microwaveable bowl, zap 4 c. ( 24 oz) of semisweet chocolate chips and 1 c. heavy (whipping) cream on high for 1 minute. Stir, nuke carefully 1-2 minutes longer, stirring several times to prevent burning, til melted and completely smooth. In a small microwaveable bowl, zap 1/2 c. crunchy peanut buttter on high for 1 minute, stir.
Spread the warm peanut butter on the crust. Pour the chocolate over it and sprinkle 1/3 c. chopped salted peanuts over the top. Refrigerate at least 2 hours. For easier cutting let stand at room temp for about 15 minutes first. Store in the refrigerator.
