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Butterscotch Nut Cookie Tart


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Butterscotch Nut Cookie Tart 0 Picture


  • 1 refrigerated pie crutst
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs, beaten,
  • 2 teaspoons rum extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 3/4 cup plus 2 tablespoons (1/2 11 ounce package)
  • Butterscotch chips


Servings 12


Step 1

HEAT oven to 350. Unroll patry. place in bottom and up sides of 9-inch springform pan.

BEAT butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour, and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spead in bottom of crust. Fold edges of crust loosely over filling, if desired.

BAKE 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with ice cream, if desired.


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