Wednesday, July 8, 2009

COFFEE CARAMEL NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

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