Nutty Caramel Cookie Tart

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

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Servings 16

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( 54 ) Ratings

54 Ratings

5 Stars

4 Stars 17%

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 16 )

3134b41b-0d79-4d88-986a-7f4004f9ee0e

Bake-Off® Contest 43, 2008

Shannon Kohn

Simpsonville, South Carolina

ingredients 7
Prep Time 20 min
Total Time 2 hr 5 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/3: cup Fisher® Dry Roasted Peanuts

1/3: cup 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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3g, 3% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 10mg; 10%;
Sodium: 180mg; 180%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 0g 0% Sugars 19g 19% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

shanna1021

report Posted Apr. 11, 2010 2:37 PM

This is a spectacular recipe! I've made it on several occasions, baby showers, church potluck... Sometimes I use chocolate chips instead of peanut butter, and I also make a white chocolate macadamia version! So yummy!

bobbyh678

report Posted Mar. 5, 2010 1:35 PM

I used a cake pan for this recipe. I used the same amount of dough and flatten it in the cake pan. Then after you pre-bake the dough and let it cool double the amount of the peanut butter, caramel, and chips. This makes it softer and you can cut it up in to squares plus you get alot more. Enjoy

mrsdaiwa24

report Posted Dec. 5, 2009 2:21 PM

Love this! I've made it many times and it always gets rave reviews. My 4 year old niece exclaimed that "even the crust tastes good!". I love chocolate, so I use milk chocolate chips instead of the vanilla baking chips. I also don't add the nuts. For someone who is "baking challenged", this is a dessert that I can easily make and doesn't take too much time to prepare. It also looks fancy -- it's great for parties. In fact, I'm making it right now for tonight's Christmas party!

PGHB

report Posted Sep. 4, 2009 12:12 PM

Looks good.

emmee518

report Posted Aug. 26, 2009 7:26 PM

This was really good. I made two changes that I thought really made a difference. First I used toasted pecans and secondly I melted real caramel with 1 T. whipping cream, it really made a difference. I had bought the topping, but when I tasted it, it tasted like it came from a jar, the real caramel was so much better.