Wednesday, November 18, 2015

Maxwell House Caramel Nut Tart





1/2 cup heavy whipping cream
2 tablespoons Maxwell House® Instant Coffee granules, any variety
1 14 oz package of caramels, unwrapped
4 cups toasted pecans or almonds
1/4 teaspoon ground cinnamon
1 prepared graham cracker crumb crust
1-2 squares of melted Baker’s® Semi-sweet baking chocolate

  • In a large microwavable bowl add cream & instant coffee and stir until well blended.
  • Add caramels.
  • Microwave on high for 2-3 minutes, stirring every minute.
  • Stir until caramels are completely melted.
  • Stir in pecans and cinnamon.
  • Spoon the mixture into the crust.
  • Spread top evenly with knife.
  • Refrigerate for about 1 hour or until firm.
  • Drizzle tart and plate with melted chocolate.
  • Enjoy!

* I tore this recipe out of an unknown magazine years ago.

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