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Caramel Nut Tart
Prep: 20 min Cook: 1:45 min Servings: 12by Bob Towlson135 recipes>Ingredients
- 1-1/4 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup (1/2 stick) butter or margarine, melted
- 3 Tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 35 KRAFT Caramels
- 1/3 cup whipping cream
- 1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
- 3 cups chopped PLANTERS Pecans, toasted
- 1 square BAKER'S Semi-Sweet Chocolate
Directions
- HEAT oven to 325°F.
- MIX first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
- MICROWAVE caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
- REFRIGERATE 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.
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