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Salted Caramel-Cashew Cookie Tarts

(8)
  8 reviews
  • 30 min prep time
  • 1 hr 35 min total time
  • 5 ingredients
  • 24 servings
  • Pinterest
    121
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  • Save
    598
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A little bit of sugar cookie. A little bit of cashew butter. A little bit of caramel. A little bit of chocolate. AND a little bit of sea salt in one awesome bite! What's not to love?

Bake-Off® Contest 47, 2014
Natalie Morales
Oakley, California

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1 1/2
cups chopped salted cashews
1
bag (11 oz) caramel bits
1/2
cup Jif® Creamy Cashew Butter
1
cup semisweet chocolate chips

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
  • 3 In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
  • 4 Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
  • 3 In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
  • 4 Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 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; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014
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