Nutty Caramel Cookie Tart

1. 1

   Heat oven to 350 degrees F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan.

2. 2

   (If dough is sticky, use floured fingers.)

3. 3

   Bake 17 to 22 minutes or until light golden brown.

4. 4

   Meanwhile, place peanuts in resealable food storage plastic bag; seal bag.

5. 5

   Crush peanuts with rolling pin or meat mallet; set aside.

6. 6

   In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well.

7. 7

   Drizzle mixture evenly over partially baked crust.

8. 8

   Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts.

9. 9

   Bake 12 to 18 minutes longer or until edges are golden brown.

10. 10

    Cool completely, about 1 hour 30 minutes.

11. 11

    Run sharp knife carefully around edge of tart to loosen; remove side of pan.

12. 12

    To serve, cut tart into wedges.

13. 13

    Store tightly covered at room temperature.

14. 14

    High altitude (3500-6500 ft): No change.

15. 15

    Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.

16. 16

    (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M.

17. 17

    Smucker Company

18. 18

    (r)JIF is a trademark of The J.M.

19. 19

    Smucker Company

* Per serving · 4 servings · Values may vary.