Caramel Nut Tart

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter or margarine, melted
• 3 Tbsp. brown sugar
• 1/4 tsp. ground cinnamon
• 35 KRAFT Caramels
• 1/3 cup whipping cream
• 1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
• 3 cups chopped PLANTERS Pecans, toasted
• 1 oz. BAKER'S Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Mix first 4 ingredients; 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. Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min.
7. or until caramels are completely melted, stirring after each minute.
8. Stir in nuts; spread onto bottom of crust.
9. Refrigerate 1 hour or until firm.
10. Melt chocolate as directed on package; drizzle over tart.
11. Refrigerate until firm.

graham cracker crumbs, butter, brown sugar, ground cinnamon, caramels, whipping cream, coffee, pecans, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-nut-tart-68926.aspx (may not work)