Cooking with Paula Deen Special Issues – September 2019

97 PAULA DEEN’S FALL BAKING

1 (16.5-ounce) package refrigerated

chocolate chip cookie dough

1 (11-ounce) bag caramel candies,

unwrapped

¼ cup heavy whipping cream

1 large egg

1 (10.3 -ounce) can lightly salted

mixed nuts

1. Preheat oven to 350°.


2. Press cookie dough into bottom and
   up sides of an 11-inch removable-bottom
   tart pan.
   3. Bake for 15 minutes. Remove from
   oven. Leave oven on.
   4. In a small bowl, combine caramels and
   cream. Microwave on high in 30-second
   intervals, stirring between each, until
   melted and smooth (about 2 minutes
   total). Let cool for 10 minutes. Whisk
   egg into caramel mixture until well
   combined. Pour mixture into prepared
   crust. Top with nuts. Place tart pan on a
   large parchment-lined baking sheet.
   5. Bake until set, 10 to 15 minutes. Let
   cool in pan on a wire rack for 30 minutes.
   Serve warm.

Caramel-Chocolate-Nut Tart

Makes 1 (11-inch) tart

Useany fl avor of cookie dough and

anysingle nut you like in this tart.

Kitchen Tip