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Nutty Caramel Cookie Tart Recipe

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This recipe for Nutty Caramel Cookie Tart, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 roll (16.5oz.) pillsbury create n bake sugar cookies
1/3 cup dry roasted peanuts
1/3 cup smuckers caramel ice cream topping
1/4 cup creamy peanut butter
1/2 tsp. ground cinnamon
1/2 cup peanut butter chips
1/4 cup white vanilla baking chips

Directions:
Directions:
Heat oven to 350. Press cookie dough evenly in bottom of ungreased 9" springform pan. Bake 17-22 minutes or until light golden brown. Meanwhile, place peanuts in resealable food storage plastic bag; seal bag. Crush peanutes with rolling pin or meat mallet; set aside. In med. microwaveable bowl, heat caramel topping, peanut butter and cinnamon uncovered on high 30-60 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. Bake 12-18 minutes longer or until edges are golden brown. Cool completely, about 1 1/2 hours. 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 temp.

 

 

 

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