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Prep 20min
Total3hr45min
Servings12
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Ingredients
1
roll (16.5 oz) refrigerated sugar cookie dough
24
caramels, unwrapped
1 1/2
cups whipping cream
1
cup chopped cashews, toasted
1
bag (10 oz) bittersweet chocolate chips
1/4
teaspoon kosher (coarse) salt
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Steps
1
Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
2
In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
3
In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.
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To toast nuts, heat oven to 350°F. Spread cashews in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
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