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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 chopped PLANTERS Pecans, toasted
- 1 square BAKER'S Semi-Sweet Chocolate
Directions
- HEAT oven to 325°F.
- MIX first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
- MICROWAVE caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
- REFRIGERATE 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 76 | 42% |
| Total Fat 8.72g | 11% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 102mg | 4% |
| Potassium 92mg | 3% |
| Total Carbs 26.92g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.66g | 15% |
| Protein 1.78g | 3% |
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