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
Details
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.
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