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Nutty Caramel Cookie Tart Recipe

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This recipe for Nutty Caramel Cookie Tart is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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