White Chocolate-Salted Caramel Tart

1. 1

   Heat oven to 325F.

2. 2

   Spray 9-inch tart pan with removable bottom with cooking spray.

3. 3

   Microwave 2 oz.

4. 4

   chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min.

5. 5

   or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

6. 6

   Stir in nuts; spread onto bottom and up side of prepared pan.

7. 7

   Bake 15 to 17 min.

8. 8

   or until lightly browned; cool.

9. 9

   Carefully remove rim.

10. 10

    Melt remaining chocolate as directed on package.

11. 11

    Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min.

12. 12

    (Pudding will be thick.)

13. 13

    Stir in melted chocolate, then COOL WHIP until blended.

14. 14

    Spoon into crust.

15. 15

    Refrigerate 1-1/2 hours or until firm.

16. 16

    Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec.

17. 17

    Stir until caramels are completely melted and mixture is well blended.

18. 18

    Cool 10 min.

19. 19

    Drizzle caramel sauce over tart; sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.