Caramel Nut Tart

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 3 Tbsp. brown sugar
• 1/4 tsp. ground cinnamon
• 35 Kraft Caramels
• 1/3 cup whipping cream
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 3 cups coarsely chopped pecans, toasted
• 2 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Mix crumbs, butter, sugar and cinnamon; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Bake 10 min.
4. or until lightly browned.
5. Cool.
6. Combine caramels, cream and coffee granules in large microwaveable bowl.
7. Microwave on MEDIUM 2 to 3 min.
8. or until caramels are completely melted, stirring after each minute.
9. Stir in nuts; spread onto bottom of crust.
10. Refrigerate 1 hour or until firm.
11. Melt chocolate as directed on package; drizzle over tart.

honey, butter, brown sugar, ground cinnamon, caramels, whipping cream, maxwell, pecans, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-nut-tart-82664.aspx (may not work)