White Chocolate-Salted Caramel Tart

By boscobojo

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

Preparation

Step 1

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.