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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this recipe from the Kraft Canada site. I haven't made this yet but I can hardly wait to! Ingredients:
1 1/4 cups honey maid graham cracker crumbs |
1/4 cup butter or 1/4 cup margarine, melted |
3 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
35 kraft caramels |
1/3 cup whipping cream |
1 tablespoon maxwell house instant coffee |
3 cups coarsely chopped pecans, toasted |
2 baker's semi-sweet chocolate baking squares, melted |
Directions:
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 minute or until lightly browned. Cool.
2. COMBINE caramels, cream and coffee granules in large microwaveable bowl. Microwave on MEDIUM 2 to 3 minute or until caramels are completely melted, stirring after each minute Stir in pecans; spread evenly over crust.
3. 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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