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Bake-Off® Contest 43, 2008
Simpsonville, South Carolina

Nutty Caramel Cookie Tart

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

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  • prep time 20 min
  • total time 2 hr 5 min
  • ingredients 7
  • servings 16
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3
cup 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011