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Butterscotch Nut Cookie Tart

Butterscotch Nut Cookie Tart

Details

Timing
Timing
Total:
Bake:
45 Min.
Prep:
15 Min.
Skill Level:
Beginner
Yields:
1 tart

Perfect with tea or a latte, this warm Butterscotch Nut Cookie Tart recipe will make break time worth waiting for. It's a gooey and chewy break-time treat to splurge on during the week or as a reward for running errands on the weekend. This easy cookie tart comes together quickly with a refrigerated pie crust, tasty butterscotch chips and a handful of baking ingredients you're likely to have on hand in the cupboard. Serve it warm and top it with vanilla ice cream for an even more indulgent treat.

This Butterscotch Nut Cookie Tart recipe will satisfy those who love a rich, buttery-flavored treat. If you want more buttery toffee-flavored goodies like this one, try our recipe for Toffee Bits Cookies featuring HEATH BITS O' BRICKLE Toffee Bits.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
45 minutes
Cool Time
1 hour 10 minutes

Ingredients

  • 1 1/2 of 15-oz. pkg.
    refrigerated pie crust
  • 1/2 cup
    butter or margarine (1 stick), softened
  • 2
    eggs, beaten
  • 2 tsps
    rum extract
  • 1 cup
    sugar
  • 1/2 cup
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 cup
    walnuts chopped
  • 3/4 cup
    HERSHEY'S Butterscotch Chips (1/2 11 oz pkg.) plus 2 tablespoons
  • vanilla ice cream (optional)
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
pan 9-inch springform pan
bowl bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
wire rack wire rack
1

Heat oven to 350°F. Unroll pastry; place in bottom and up sides of 9-inch springform pan.

2

Beat butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spread in bottom of crust. Fold edges of crust loosely over filling, if desired.

3

Bake 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with vanilla ice cream, if desired. 8 servings.

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