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Nutty Caramel Cookie Tart

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Nutty Caramel Cookie Tart
  • Prep 20 min
  • Total 2 hr 5 min
  • Ingredients 7
  • Servings 16
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Luscious layers of cookie, caramel and peanut butter stack up to a mouth-watering treat.
Updated Sep 28, 2020
Bake-Off® Contest 43, 2008
Bake-Off® Contest 43, 2008
Shannon Kohn
Simpsonville, South Carolina

Ingredients

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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH 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

240 Calories, 12g Total Fat, 4g Protein, 29g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3g
16%
Trans Fat
1 1/2g
Cholesterol
10mg
3%
Sodium
180mg
8%
Potassium
75mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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