Caramel Nut Tart

• 1 14 cups honey maid graham cracker crumbs
• 14 cup butter or 14 cup margarine, melted
• 3 tablespoons brown sugar
• 14 teaspoon ground cinnamon
• 35 Kraft caramels
• 13 cup whipping cream
• 1 tablespoon maxwell house instant coffee
• 3 cups coarsely chopped pecans, toasted
• 2 baker's semi-sweet chocolate baking squares, melted

1. PREHEAT oven to 325F Mix crumbs, butter, sugar and cinnamon.
2. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Bake 10 minute or until lightly browned.
4. Cool.
5. COMBINE caramels, cream and coffee granules in large microwaveable bowl.
6. Microwave on MEDIUM 2 to 3 minute or until caramels are completely melted, stirring after each minute Stir in pecans; spread evenly over crust.
7. REFRIGERATE 1 hour or until firm.
8. Drizzle with melted chocolate.
9. Cut into 12 slices to serve.
10. Store leftover tart in refrigerator.

honey maid, butter, brown sugar, ground cinnamon, caramels, whipping cream, coffee, pecans, baking squares

Taken from www.food.com/recipe/caramel-nut-tart-242105 (may not work)