White Chocolate-Salted Caramel Tart

White Chocolate-Salted Caramel Tart
White Chocolate-Salted Caramel Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (4 oz.) Baker's White Chocolate, divided

  • 3

    Tbl. butter

  • 2

    cups Planters sliced almonds, ground

  • 1

    pkg. (3.3 oz.) Jell-O White Chocolate Flavor Instant Pudding

  • 1

    cup plus 2 Tbl. milk, divided

  • 1

    cup thawed Cool Whip

  • 12

    Kraft caramels

  • 1/4

    tsp. sea salt

Directions

Heat oven to 325 degrees. Spray 9 inch tart pan with removable bottom with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on high 1 to 1 1/2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in nuts; spread onto bottom and up side of prepared pan. Bake 15 to 17 minutes or until lightly browned; cool. Carefully remove rim. Melt remaining chocolate as directed on package. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate and then cool whip until blended. Spoon into crust. Refrigerate 1 1/2 hours or until firm. Microwave caramels and remaining milk in microwaveable bowl on high 1 1/2 minutes, stirring after 45 seconds. Stir until caramels are completely melted and mixture is well blended. Cool 10 minutes. Drizzle caramel sauce over tart; sprinkle with salt.

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