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Ingredients
- 1-1/4 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup (1/2 stick) butter or margarine, melted
- 3 Tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 35 KRAFT Caramels
- 1/3 cup whipping cream
- 1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
- 3 cups toasted PLANTERS Pecan Pieces
- 1 square BAKER'S Semi-Sweet Chocolate, melted
Details
Servings 12
Adapted from kraftfoods.com
Preparation
Step 1
PREHEAT oven to 325°F. Mix crumbs, butter, sugar and cinnamon. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool on wire rack.
COMBINE caramels, cream and coffee granules in large microwavable bowl. Microwave on MEDIUM 2 to 3 min. or until caramels are completely melted, stirring every min. Stir in pecans. Spread caramel mixture evenly over crust.
REFRIGERATE 1 hour or until firm. Drizzle with melted chocolate. Cut into 12 slices to serve. Store leftover tart in refrigerator.
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