Follow these steps for perfect results
Honey Maid Graham Crumbs
butter
melted
brown sugar
ground cinnamon
Kraft Caramels
whipping cream
Maxwell House Instant Coffee Original Roast
pecans
coarsely chopped, toasted
Baker's Semi-Sweet Chocolate
Preheat oven to 325°F (160°C).
Combine graham crumbs, melted butter, brown sugar, and cinnamon in a bowl.
Press the mixture onto the bottom and 1 inch up the side of a 9-inch springform pan.
Bake for 10 minutes, or until lightly browned.
Remove from oven and cool completely.
In a large microwaveable bowl, combine caramels, whipping cream, and instant coffee granules.
Microwave on MEDIUM for 2 to 3 minutes, stirring after each minute, until caramels are completely melted and smooth.
Stir in toasted pecans until evenly coated.
Pour the caramel-nut mixture onto the cooled graham cracker crust, spreading evenly.
Refrigerate for at least 1 hour, or until firm.
Melt semi-sweet chocolate according to package instructions.
Drizzle the melted chocolate over the chilled tart.
Slice and serve.
Expert advice for the best results
Toast the pecans for enhanced flavor.
Use a high-quality semi-sweet chocolate for drizzling.
Line the springform pan with parchment paper for easy removal.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve sliced, drizzled with extra chocolate or caramel.
Serve chilled or at room temperature.
Accompany with a scoop of vanilla ice cream.
A sweet, fortified wine complements the caramel and chocolate.
Discover the story behind this recipe
Common dessert for holidays and celebrations.
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