Tuesday, February 28, 2012

Coffee Carmel Nut Tart


1 1/4 cups graham cracker crumbs
1/2 stick butter or margarine, melted
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
35 carmels
1/3 whipping cream
1 tablespoon instant coffee, any variety
3 cups pecan pieces


Preheat oven to 325 degrees F.  Mix graham cracker crumbs, butter, sugar and cinnamon.  Press firmly onto bottom and 1 inch up side of a 9 inch springform pan.  Bake 10 minutes or until lightly browned.  Cool on wire rack.

Place caramels, cream and coffee granules in large microwaveable bowl.  Microwave on high 2 to 3 minutes or until caramels are completely melted, stirring after each minute.  Stir in pecans; spread evenly over crust.

Refrigerate 1 hour or until firm.


Joan@chocolateandmore said...

Deb, this looks heavenly! I'm always looking for new ways to use pecans!

Lady Behind The Curtain said...

I would love it if you came over to CAST PARTY WEDNESDAY and shared your yummy recipe with us! Thanks, I hope to see you there! ---Sheryl---

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