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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 1 14 cups honey maid graham cracker crumbs
- 14 cup butter or 14 cup margarine, melted
- 3 tablespoons brown sugar
- 14 teaspoon ground cinnamon
- 35 Kraft caramels
- 13 cup whipping cream
- 1 tablespoon maxwell house instant coffee
- 3 cups coarsely chopped pecans, toasted
- 2 baker's semi-sweet chocolate baking squares, melted
Method
- PREHEAT oven to 325F 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.
- 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.
- REFRIGERATE 1 hour or until firm.
- Drizzle with melted chocolate.
- Cut into 12 slices to serve.
- Store leftover tart in refrigerator.
