Nutty Caramel Cookie Tart

(54)
  16 reviews
  • 20|min prep time
  • 2|hr|5|min total time
  • 7 ingredients
  • 16 servings

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

Directions

  1. 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. 2 Meanwhile, place peanuts in resealable food-storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.
  3. 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. 4 Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved