|
|
| Home>American>Baking> Caramel Nut Tart |
 Method:Baking
1. Formula
- 1 1/4 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup butter or margarine, melted
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 35 KRAFT Caramels
- 1/3 cup whipping cream
- 1 tablespoon MAXWELL HOUSE Instant Coffee, any variety
- 3 cups toasted PLANTERS Pecan Pieces
- 1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted
2. Nutrition Information
- Calories: 180 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 0 g
- Fat: 8 g
- Protein: 1 g
- Sugars: 20 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Preheat oven to 325 degrees F. Mix crumbs, butter, sugar and cinnamon. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool on wire rack.
- Combine caramels, cream and coffee granules in large microwavable bowl. Microwave on MEDIUM 2 to 3 min. or until caramels are completely melted, stirring every min. Stir in pecans. Spread caramel mixture evenly over crust.
- Refrigerate 1 hour or until firm. Drizzle with melted chocolate. Cut into 12 slices to serve. Store leftover tart in refrigerator.
4. Remark
Notes:How To Easily Drizzle Melted Chocolate
Place 1 unwrapped square of chocolate in microwavable bowl. Microwave on HIGH 1 min. or until chocolate is almost melted; stir. Spoon melted chocolate into small plastic bag. Fold down top of bag; snip a tiny piece off one corner, about 1/8-inch wide. Holding top of bag tightly, drizzle chocolate back and forth over tart.
|
( From:Kraftfoods.com ) |
( read Caramel Nut Tart ) |
|
|
| Pre:Critter Crunch Next:Tea-Shower Shortbread |
|
|
|
|
