Choco-Macadamia Tart

• 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
• 6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided
• 4 squares BAKER'S White Chocolate, chopped
• 3/4 cup chopped PLANTERS Macadamias
• 5 Tbsp. butter or margarine
• 1/2 cup firmly packed light brown sugar
• 3/4 cup dark corn syrup or pancake syrup
• 3 eggs, lightly beaten
• 1-1/2 tsp. vanilla
• 3 Tbsp. caramel-flavored dessert topping
• 3/4 cup whipping cream, whipped

1. Preheat oven to 350F.
2. Line 9- or 10-inch tart pan with removable bottom with pie crust.
3. Fold excess crust over side of pan to form rim.
4. Sprinkle 1 cup of the chopped semi-sweet chocolate onto bottom of crust; top with white chocolate and macadamias.
5. Microwave butter in large microwaveable bowl on HIGH 30 sec.
6. or until melted.
7. Add brown sugar, corn syrup, eggs and vanilla; stir until well blended.
8. Pour over ingredients in crust.
9. Bake 45 min.
10. or until crust is golden brown.
11. Cool completely on wire rack.
12. Remove rim of pan.
13. Microwave remaining chopped semi-sweet chocolate and the caramel topping in large microwaveable bowl on HIGH 1 min.
14. ; stir until chocolate is completely melted and mixture is well blended.
15. Refrigerate 15 min.
16. to cool.
17. Add whipped cream; stir with wire whisk until well blended.
18. Serve spooned over individual servings of the tart.

ready, s, s white chocolate, butter, brown sugar, pancake syrup, eggs, vanilla, caramelflavored dessert topping, whipping cream

Taken from www.kraftrecipes.com/recipes/choco-macadamia-tart-56636.aspx (may not work)