Butterscotch Nut Cookie Tart

Butterscotch Nut Cookie Tart
Butterscotch Nut Cookie Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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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